BOK CHOY & BROCCOLI WITH SZECHUAN SAUCE
Provided by Camilla
Time 20m
Number Of Ingredients 13
Steps:
- Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
- Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
- In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.
GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)
Steps:
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Preheat charcoal grill to medium heat.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
- Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
SZECHUAN BOK CHOY
Make and share this Szechuan Bok Choy recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
- Add paste and hoisin sauce; stir-fry 1 minute more.
SZECHUAN BOK CHOY RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 5
Steps:
- In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more. Add paste and hoisin sauce; stir-fry 1 minute more
BOK CHOY AND SHIITAKES
Steps:
- Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
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
CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE
This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.
Provided by Jade Blue
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.
Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g
STIR-FRIED SESAME BABY BOK CHOY
Provided by Diana Kuan
Categories Side Stir-Fry Vegetarian Bok Choy Soy Sauce Sesame Oil Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free Kosher
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
- 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
- 3. 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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