Stir Fried Bok Choy With Ginger Garlic Scallions Recipes

GINGER & GARLIC STIR-FRIED BOK CHOY

Steps:

• Heat the oil in a stir-fry pan. Add the garlic and sauté over low heat for a minute or so.
• Add the bok choy and turn the heat up to high. Stir-fry for another minute or so.
• Stir in the teriyaki sauce, sesame oil, and ginger. Stir-fry until the bok choy is tender-crisp. Err on the side of less time than more; it should take only another minute or two.
• If you find that liquid has pooled in the bottom of the pan, dissolve the cornstarch in a little water, and drizzle it into the pan. This should do the trick to thicken a small amount of liquid into a sauce.
• Sprinkle in the the scallions and sesame seeds and serve at once.

STIR-FRIED BOK CHOY WITH GARLIC, GINGER, AND SCALLIONS

Steps:

• To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.) In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch. In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes. Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and ginger and cook 1 minute.
• Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
• Season, to taste, with salt and black pepper.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

STIR-FRIED SESAME BABY BOK CHOY

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.