Potato Bok Choy Chinese Broccoli Soup Recipes

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POTATO BOK CHOY (CHINESE BROCCOLI) SOUP



Potato Bok Choy (Chinese Broccoli) Soup image

Creamy and flavorful soup - the all time favorite comfort food.

Provided by Navaneetham Krishnan

Categories     Kid Friendly

Time 1h10m

Number Of Ingredients 7

3 medium size US potatoes
1 red onion - chopped
5 garlic - chopped
1 tbsp butter
1 tbsp olive oil
1 bunch bok choy/chinese broccoli - sliced thinly (or any other suitable leafy greens)
Pepper and salt for taste

Steps:

  • Saute onion and garlic in butter. Add potatoes and stir all in. Pour 1 liter of water and simmer till potatoes are cooked. Remove from heat and let it cool down. Blend/puree to a thick paste. Reheat the soup and add bok choy and salt for taste. Stir and cook for another 2-3 mins. Pour in serving bowl. Sprinkle pepper and olive oil on top.

Nutrition Facts : ServingSize 528 g, Calories 213, Fat 13.39 g, TransFat 0.0 g, SaturatedFat 4.7 g, Cholesterol 15 g, Sodium 294 g, Carbohydrate 20.71 g, Fiber 5.1 g, Sugar 11.41 g, Protein 7.13 g

BOK CHOY, POTATO AND ONION SIDE DISH



Bok Choy, Potato and Onion Side Dish image

Not a stir-fry! East meets West in a simple side dish using bok choy given "body" with chopped potatoes, onions, and a little extra flavour. This is a very basic way of using Oriental cabbages other than in a stir-fry with soy sauce. The dish can be considerably enhanced if chopped bacon is added with the onion, and you might also want to up the spices by adding a chopped, seeded hot pepper or black pepper. Very tasty, and you'll never wonder whether to use those white ribs again: they are very useable!!

Provided by Zurie

Categories     Potato

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 red onion
2 tablespoons oil
1 tablespoon balsamic vinegar
2 medium potatoes
2 tablespoons fresh ginger, finely chopped
1 teaspoon garlic, finely chopped
1 head bok choy (Oriental cabbage)
1 teaspoon flaked sea salt

Steps:

  • Peel and chop onion. Cut off only the root end off the bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems.
  • Peel potatoes and chop, and prepare ginger and garlic.
  • Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary).
  • Add the chopped potatoes. Lower heat, but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic and salt.
  • Slice the bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let saute without a lid for a while to prevent liquid forming.
  • After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it's nice if the bok choy stems are slightly al dente still.
  • As suggested: although this dish is quite flavourful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it's cooked. Add black pepper or nutmeg, to taste.

Nutrition Facts : Calories 249.8, Fat 9.8, SaturatedFat 1.3, Sodium 193.9, Carbohydrate 36.3, Fiber 6.7, Sugar 6.8, Protein 7.6

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