Teriyaki Hens With Bok Choy Recipes

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.

TERIYAKI BEEF SKEWERS WITH BOK CHOY

Steps:

• Cook rice according to package instructions.
• In a medium bowl, whisk together vinegar, soy sauce, sugar, and ginger until sugar is dissolved. Reserve 2 tablespoons marinade. Add sirloin to the bowl, and let marinate at room temperature about 15 minutes.
• Preheat broiler. Brush a rimmed baking sheet with oil and add arrange bok choy on one half of sheet. Whisk 2 teaspoons oil into reserved marinade and drizzle over bok choy. Broil until starting to soften, about 5 minutes. Meanwhile, thread sirloin and scallions onto 4 metal skewers. Flip bok choy, cover with foil, and add skewers to sheet. Broil 4 to 6 minutes more, flipping once. Serve with rice.

TERIYAKI BLACK COD WITH STICKY RICE CAKES AND SEARED BABY BOK CHOY

Steps:

• Bring a large pot of water to a rapid boil. Prepare a bowl of ice water. Add the bok choy to the boiling water and cook for 30 seconds. Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool. Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture.
• Prepare the sticky rice cakes. Put the rice in a large bowl and cover with cold water. Use your hand to swish the rice around a few times. Drain and repeat until the water in the bowl is clear; you may need to rinse it several times.
• Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch. Cover the pan; for best results, do not uncover the pan at any time during cooking. Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid. Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes.
• Spray a small sauté pan with grapeseed oil and heat over medium heat. Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds. Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper.
• Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper. Have a separate bowl of water ready. Dip your hands into the water and scoop up 1/4 cup rice. Form it into a tightly packed cake about 2 inches thick and place the cake on the platter. Repeat with the remaining rice to form five more cakes. Set aside in the refrigerator.
• Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger. Bring to a boil and reduce the heat to low. Simmer just until reduced by half, 30 to 40 minutes. In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce. Simmer 30 seconds and remove the pan from the heat.

EASY CORNISH GAME HENS TERIYAKI

Steps:

• Combine first 5 ingredients for the sauce and marinate the hen in the sauce for 1 hour, turning to coat.
• Bake in a 325 degree oven for 1 hour and baste with the marinade sauce 2-3 times while cooking.
• Cut the hen in half to serve.