BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE
Bok choy stir fry might be downright simple for some people, especially those who grew up in a typical Cantonese family. However, it is deceptively tricky to recreate this iconic Chinese dish at home to taste like those from the restaurant. This bok choy stir fry recipe will address all the nitty-gritty.
Provided by KP Kwan
Categories vegetarian
Time 20m
Number Of Ingredients 10
Steps:
- Rinse the baby bok choy with water to remove all the dirt and sand. Drain.
- Heat some oil in the wok. Saute the coarsely chopped garlic and ginger over low to medium heat until fragrant.
- Add the bok choy to stir-fry over high heat.
- Season with salt, sugar, and white pepper.
- Add some water if it is too dry, 1-2 tbsp at a time,
- Stir-fry until the bok choy is tender-crisp.
- Bring all the Ingredients in B to a boil in a small pan to thicken it. Set aside.
- Drizzle the sauce on the bok choy. Serve.
- Separate the leaves from the stem.
- Cut the stem into short sections on a bias.
- Stir fry the stem and the leaves separately.
- When both are tender and still crisp, combine both in the wok, season with salt, sugar, and pepper.
- Transfer to the serving plate.
Nutrition Facts : Calories 95 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1020 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
JASMINE RICE WITH BOK CHOY
Wonderful easy recipe for jasmine rice and bok choy.
Provided by Robert in SF
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
- Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 41.6 g, Cholesterol 8 mg, Fat 6.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 437.2 mg, Sugar 1.6 g
EASY BOK CHOY
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
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
SIMPLE BOK CHOY RICE
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the bright green bok choy. All you need for an easy, healthy and filling meal.
Provided by Cooking With Lei
Categories Main Course
Number Of Ingredients 6
Steps:
- Add rice and water to the rice cooker until it is cooked.
- Heat a non-stick frying pan over medium heat. Add oil and bacon and cook until the bacon is lightly golden. Set aside the bacon and leave the oil in the frying pan.
- Add the white parts of bok choy and cook until they are tender. Stir in the cooked rice, bacon and the green parts of bok choy, season with salt and cook until the bok choy is cooked. (Bonus point: If you press the rice into the bottom of the pan to let it develop a bit of a crispy crust, yum...)
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL
An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.
Provided by Alexa Weibel
Categories dinner, weekday, grains and rice, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Take the cooked rice out of the refrigerator, and set it aside at room temperature.
- In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
- Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
- Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
- Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.
CHICKEN FRIED RICE WITH BOK CHOY
Use leftovers from our Braised Chicken with White Wine, Tomatoes, and Peas for this homemade Chinese takeout dinner. Any fast-cooking greens can be used, but we like the flavor and texture of bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook until set, 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
- In skillet, heat remaining tablespoon oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.
- Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 592 g, Fat 21 g, Fiber 2 g, Protein 48 g
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