Bok Choy Broccoli With Szechuan Sauce Recipes

BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE

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.

STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI

Steps:

• Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
• Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
• In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
• Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
• Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
• Add soy sauce, toss and serve.

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

EASY ROASTED BOK CHOY RECIPE

Steps:

• Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
• PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
• MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
• ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.

BOK CHOY-BROCCOLI STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat.
• Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
• Add in broccoli and bok choy; stir-fry for 1-2 minutes.
• Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

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.

SZECHUAN BROCCOLI (CHINESE)

Steps:

• In a bowl combine soy sauce, vinegar & sugar, then set aside.
• In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
• To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
• Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY

Steps:

• In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
• Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

EASY BOK CHOY

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.