Shanghai Bok Choy Recipes

SHANGHAI BOK CHOY RECIPE

Shanghai Bok Choy Recipe image

Make and share this Shanghai Bok Choy Recipe recipe from Food.com.

Provided by heywassup3

Categories Cantonese

Time 4m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1 package of shanghai bok choy, approximately 8 small to medium heads
2 tablespoons extra virgin olive oil
1 teaspoon of minced garlic
1 -2 cup vegetable broth or 1 -2 cup water
1 tablespoon sesame oil

Steps:

Cut the ends off the bok choy heads so that the leaves separate. Rinse leaves in a sink or basin full of water. Rinse a few times, using fresh water each time, as the grit tends to linger. Drain.
Heat extra virgin olive oil in a large pan or pot over medium heat. Saute garlic for a few seconds, then throw in the Shanghai bok choy leaves. If all of the leaves won't fit in the pan or pot, you can add the leftover leaves when it starts to cook down.
Add 1 cup of vegetable broth or water. Add the second cup if you think you need it.
Turn the heat to low and cover the pot to allow the bok choy to steam. Open the pot every couple of minutes to stir. Add sea salt, to taste.
Cook until the bok choy leaves are limp but still a vibrant green colour. Drizzle with sesame oil. Toss and serve.
If properly cooked, bok choy has a natural sweetness and is slightly crunchy towards the stems. Try this delicious and healthy dish with a bowl of brown or white rice and some traditional Korean miso soup.

EASY BOK CHOY

Easy Bok Choy image

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Provided by Frantic Cook

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Steps:

Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g

SHANGHAI BOK CHOY/ BABY BOK CHOY (2 IN 1 MEALS)

Shanghai Bok Choy/ Baby Bok Choy (2 in 1 Meals) image

Bok choy is a member of the Chinese cabbage family and is sweet, crispy, juicy. Serve as a side dish or over steamed brown rice or soba noodles. The next day add broth to the leftover bok choy for a beautiful nutritious soup. Bok choy holds a lot of sand be sure to clean as directed here. Trim the bottoms of the bok choy to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the bok choy in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl.

Provided by Rita1652

Categories Greens

Time 45m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

2 -3 lbs baby bok choy, cleaned read description
2 teaspoons peanut oil
2 teaspoons sesame oil (dark)
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 -3 serrano chilies, minced (this is what I had but you can use red pepper flakes, Thai chilie`s....)
1 large red bell pepper, sliced
1 large onion, halved and sliced
5 ounces shiitake mushrooms, sliced
1/2 cup low sodium vegetable broth
2 -4 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame seeds
3 cups chicken or 3 cups vegetable broth
miso, one teaspoon per bowl
tofu
cooked chicken

Steps:

Heat a very large nonstick pan or wok over med-high heat.
Add the oils to the pan and swirl to coat.
Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
Add in the mushrooms and bok choy stir fry for 3 minutes.
Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
Cook 1 minute or until thickened.
Remove from heat and sprinkle with sesame seeds.
Season with additional soy sauce if desired.
Leftover soup:.
Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.

STIR-FRIED SESAME BABY BOK CHOY

Stir-Fried Sesame Baby Bok Choy image

In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 pound baby bok choy
1½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

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Prepare the bok choy: Thoroughly watch the bok choy by rinsing under cold water. Cut off the bottom of each bok choy to remove the stem and discard it. Keep the leaves and inner baby bok choy
Heat up a large pan over medium heat. Add 1 tablespoon of oil when the pan is hot and swirl around. Add minced garlic and cook for 30 seconds, until fragrant
Add all of the bok choy and quickly stir to coat all leaves with oil. Once the bok choy has started to shrink in size, add soy sauce and cook covered for 5 minutes
Remove lid and cook for an additional 2 minutes, until liquid has mostly evaporated from the pan. Enjoy!

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