THE BEST BOK CHOY RECIPE (GARLIC & GINGER)
A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.
Provided by Lisa Bryan
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat the avocado oil in a wok or sauté pan on medium.
- Add the minced ginger and minced garlic and stir for 30 seconds.
- Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
- Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
- Turn off the heat, add salt and pepper and serve.
Nutrition Facts : Calories 79 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g
BOK CHOY TOSS
Chop some fresh veggies, add a gingery bottled dressing and savor this unique bok choy salad that's big on flavor and crunch. How cool is that? -Andrew McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the bok choy, tomatoes and squash. Drizzle with dressing and toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
WILTED GARLIC BOK CHOY
I recently fell in love with Bok Choy & this is one of my favorite recipes. It is an easy, delicious, healthy & colorful side dish that seems to go with any meal. FYI: The 1TB of olive oil is an approximation, I usually just eyeball it, so you may need more or less. And for all you Monk fans..."Adding to the list Bok Choy."
Provided by Sirpezy
Categories Greens
Time 23m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Separate & wash bok choy, trim bottom of stalks & pat dry.
- Chop bok choy into desired width, set aside.
- In frying pan heat olive oil & minced garlic on medium heat for 4-5 minutes.
- Add bok choy, toss to coat & cook approximately 10 minutes, tossing bok choy every minute or so.
Nutrition Facts : Calories 44.6, Fat 3.6, SaturatedFat 0.5, Sodium 57.3, Carbohydrate 2.6, Fiber 0.9, Sugar 1.1, Protein 1.5
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GARLIC BOK CHOY WITH PEANUTS AND SPROUTS | FOODLAND
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Servings 4Total Time 20 mins
- Trim stems/root ends off bok choy, separate the leaves. Wash and dry, then cut the stalks into 1/2” (1.5 cm) pieces and the leaves into 1” (2.5 cm) pieces, keeping separate. Heat the oil in a large sauté pan over medium heat. Add the garlic and bok choy stems, sautéing until fragrant and stems are lightly softened, about 2-3 minutes.
- Add the leaves, soy sauce and 1 tbsp (15 ml) of water. Cook covered until the leaves have wilted and the stems are tender, about 2-3 minutes. Season with the salt and pepper, then toss in the bean sprouts and chopped peanuts to mix evenly. Serve.
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- Braised Bok Choy. If you want to infuse your bok choy with rich flavor, braising the greens is a smart solution. Start by separating the cabbage into its individual leaves, chopping the larger ones into small pieces.
- Roasted Bok Choy. For those who prefer to skip the stove, it’s also possible to roast bok choy greens in the oven. First, separate the cabbage leaves from the center stalk and chop them into even pieces.
- Serve Bok Choy Like Celery. Remember eating ants on a log as a child? You can enjoy that same treat today by substituting bok choy for the celery. Fill the white stem with your favorite topping (peanut butter, salsa, guacamole, and cream cheese are all great options) and enjoy this low carb treat as a midday pick-me-up.
- Bok Choy Soup. Bok choy’s thick white stems hold up well when boiled, which makes this cabbage green a perfect addition to soup recipes. Udon noodle soup lovers will love this recipe that includes a poached egg in the broth, and you can put a vegan twist on a classic Vietnamese pho soup recipe with bok choy and mushrooms.
- Bok Choy Fried Rice. Looking at a bunch of leftover rice and not sure how to use it? Fry it up with soy sauce, your extra bok choy, and a few eggs for a quick weeknight dinner option.
- Bok Choy Salad. While bok choy is traditionally served cooked, there’s no reason why you can’t add the raw greens to a salad for a subtle nutty flavor.
- Accessorize Sandwiches with Bok Choy. You can dress up your sandwich by serving it with a few leaves of bok choy on top. The greens hold up well in case you won’t be able to eat your lunch for a few hours, and they create an excellent moisture barrier between the bread and your condiments.
- Grilled Bok Choy. The outdoor grill isn’t just for meat! You can prepare bok choy to perfection with just a few minutes above the charcoal. Just cut the cabbages in half, drizzle them with olive oil, season as desired, and toss them on the grill.
- Bok Choy Sauerkraut. Homemade sauerkraut is not an experience to be missed, and you can make your own at home with extra bok choy. The white stems are best for this recipe, so you might want to find an alternative use for the leaves.
- Blanch and Freeze Bok Choy. If you still have more sauerkraut than you know what to do with after following these recipes, then it’s time to freeze the excess for future use.
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