Bok Choy And Cashew Stir Fry Recipes

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CASHEW CHICKEN WITH BOK CHOY



Cashew Chicken with Bok Choy image

With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 cup chopped celery
1 medium sweet red pepper, julienned
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup stir-fry sauce
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 head bok choy, trimmed
1/2 cup salted cashews
Hot cooked rice

Steps:

  • Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 30g protein.

BOK CHOY AND CASHEW STIR-FRY



Bok Choy and Cashew Stir-Fry image

Dinner ready in 20 minutes! Enjoy this Asian inspired stir-fry packed with bok choy, mushrooms and nuts, flavored with soy, cornstarch, garlic and ginger - a tasty meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 cup vegetable or chicken broth
2 tablespoons soy sauce
4 teaspoons cornstarch
6 stalks bok choy
2 tablespoons vegetable oil
1 large onion, sliced and separated into rings
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1/2 pound mushrooms, cut in half
1/2 cup whole cashews or peanuts

Steps:

  • Mix broth, soy sauce and cornstarch; set aside. Separate bok choy leaves from stems. Cut leaves and stems into 1-inch pieces.
  • Heat oil in 12-inch nonstick skillet or wok over medium-high heat. Add bok choy stems, onion, garlic and gingerroot; stirring constantly cook 2 minutes. Stir in bok choy leaves and mushrooms. Cook 1 minute, stirring constantly.
  • Stir in broth mixture. Cook, stirring constantly, about 4 minutes or until thickened. Stir in cashews.

Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg

BOK CHOY, EDAMAME, CASHEW, AND ORANGE RICE



Bok Choy, Edamame, Cashew, and Orange Rice image

Categories     Sauce     Rice     Fry     Orange     Cashew     Bok Choy     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups long-grain brown rice, rinsed
1 tablespoon light olive oil
1 cup frozen edamame (fresh green soybeans), completely thawed
1 medium red or orange bell pepper, cut into short, narrow strips
6 stalks bok choy, sliced thinly on the diagonal (leaves included)
3 to 4 scallions, thinly sliced
1 teaspoon dark sesame oil
2 to 4 tablespoons good-quality teriyaki or reduced-sodium soy sauce
1 to 2 teaspoons grated fresh or jarred ginger
Freshly ground pepper
2 small oranges, such as clementines, peeled and sectioned
1/2 cup toasted cashew pieces

Steps:

  • Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
  • A few minutes before the rice is done, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
  • Stir in the cooked rice and sesame oil, mixing well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and cashews and serve at once.
  • Menu Suggestions
  • Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes. Sautéed Tofu (page 62) can be prepared while the rice is cooking. A platter of grape tomatoes and baby carrots round out the meal nicely. If you want to add one more item, steamed broccoli would be just the thing. Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
  • nutrition information
  • Calories: 289
  • Total Fat: 5g
  • Protein: 9g
  • Carbohydrates: 54g
  • Fiber: 5g
  • Sodium: 200mg

STIR FRIED BOK CHOY



Stir Fried Bok Choy image

Quick, easy, and tasty!

Provided by artsychic517

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1 onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

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.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

BROCCOLI CASHEW STIR-FRY



Broccoli Cashew Stir-Fry image

A great side dish, no need for takeout. Developed by Nadine Day for The Heart and Stroke Foundation.

Provided by FrVanilla

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon sesame oil or 1 teaspoon canola oil
3 green onions, sliced, separate the white parts from the green parts
4 cups broccoli, chopped
2 cups mushrooms, chopped
1 cup snow peas
2 cups bok choy, chopped
1/2 cup cashews, chopped
1/4 cup water
1 tablespoon reduced sodium soy sauce
1 teaspoon freshly grated gingerroot
1 teaspoon honey
1 tablespoon cornstarch
1 teaspoon pepper
2 garlic cloves, finely chopped

Steps:

  • In a small bowl, mix together all ingredients for the sauce. Set aside.
  • Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
  • In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
  • Add the snow peas and bok choy and sauté for 2 minutes.
  • Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
  • Serve immediately with brown rice.

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