Bok Choy Sweet Peppers Recipes

BOK CHOY WITH SWEET AND HOT PEPPERS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 diced bell peppers, 1/2 to 1 sliced red serrano chile and 2 smashed garlic cloves. Season with salt and cook, stirring, until the peppers are lightly browned, 6 to 8 minutes. Add 6 chopped heads baby bok choy; cook until tender, 5 to 7 minutes. Stir in 1 tablespoon rice vinegar. Remove from the heat; stir in torn basil and season with salt.

BOK CHOY & SWEET PEPPERS

Steps:

• 1. This is what Bok Choy looks like. Commonly referred to as Chinese Cabbage here in the United States.
• 2. Cut away bottom from Bok Choy, then wash thoroughly, and chop into small pieces, including the green leaves.
• 3. Heat butter and olive oil in skillet over medium-high heat.
• 4. Add the chopped Bok Choy, sliced onions, & minced garlic. Cook until vegetables are almost tender, about 6-8 minutes or as desired.
• 5. Add the sweet peppers and steak seasoning, and stir until heated through. I am sure you could also use soy sauce to season if desired. It wilts down quite a bit during cooking. Remove from heat, and serve while still hot. ENJOY

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.

BABY BOK CHOY WITH YELLOW BELL PEPPERS

Steps:

• Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
• Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
• Serve immediately.