BRAISED BABY BOK CHOY
Yummy and tender.
Provided by Di
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
- Transfer to a serving platter, reserving liquid in the skillet.
- Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.
Nutrition Facts : Calories 96.4 calories, Carbohydrate 10.9 g, Fat 4.3 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 1014.4 mg, Sugar 5.6 g
BRAISED BOK CHOY AND SHIITAKES
Steps:
- In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
BRAISED BABY BOK CHOY
Baby bok choy is more tender than the vegetable is at full size -- try it with using this simple preparation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.
- Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.
BRAISED BABY BOK CHOY
Categories Leafy Green Vegetable Side Braise Fall Summer Bok Choy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
- Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
SAKE BRAISED BOK CHOY
Make and share this Sake Braised Bok Choy recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads.
- Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm.
- Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.
Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 40.8, Carbohydrate 5.7, Fiber 0.6, Sugar 0.7, Protein 1.3
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