Bok Choy Gratin Recipes

SAUTEED BOK CHOY RECIPE

Steps:

• Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
• Cover the pan and cook until the bok choy's core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
• Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.

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.

BOK CHOY AU GRATIN

Steps:

• Boil bok choy for 5 minutes.
• Drain well.
• Preheat broiler.
• Place bok choy in ungreased square oven dish.
• In 1 quart saucepan, melt 1 Tbsp butter over low heat.
• Stir in flour, salt, and nutmeg.
• Cook, stirring, until smooth.
• Quickly add cream and cheese,heat to boiling, stirring.
• Boil and stir 1 minutes.
• Pour over bok choy.
• Mix breadcrumbs and 1 T melted butter.
• Sprinkle over bok choy and broil 6 inches from heat for about 5 minutes.

BOK CHOY GRATIN

Steps:

• Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.
• Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls.
• Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.
• Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy.
• Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.