Bok Choy With Black Bean Sauce Recipes

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BEEF AND BOK CHOY STIR FRY



Beef and Bok Choy Stir Fry image

This amazing fifteen minute meal is packed with tender beef, crunchy bok choy, and earthy mushrooms an easy homemade stir fry sauce. So good and so easy.

Provided by Kristen McCaffrey

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 11

1/4 cup low sodium chicken broth
1/4 cup oyster sauce (GF if needed)
2 tbsp low sodium soy sauce (GF if needed)
1 tbsp ginger, minced
1 tbsp garlic, minced
1 teaspoon cornstarch
4 tsp. vegetable oil, divided
1.33 lbs. lean sirloin steak, cut into strips
1 lb bok choy, chopped
1 cup mushrooms
4 green onions, chopped

Steps:

  • Add the chicken broth, oyster sauce, soy sauce, garlic, ginger, and cornstarch to a small bowl. Stir to combine.
  • Add half the oil to a pan or wok over high heat. Add the beef and cook for 1-2 minutes until browned but not fully cooked. Remove and set aside.
  • Add remaining oil to the pan. Add the vegetables to the pan and cook for 3-4 minutes. Turn the heat down to medium and add the sauce. Cook for 3-4 minutes until sauce thickens and vegetable are tender crisp.
  • Add the beef to the pan and cook for 1 minute or until steak is cooked to your liking.

Nutrition Facts : ServingSize 2 cups, Calories 278 cal, Carbohydrate 9 g, Fat 10 g, Protein 37 g, Fiber 2 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 917 mg, Sugar 2 g

BLACK BEAN MARINATED TOFU CAKES WITH STEAMED BOK CHOY



Black Bean Marinated Tofu Cakes With Steamed Bok Choy image

Tofu, black bean sauce, bok choy! A Rose Reisman recipe... This marinade is so good. For a heartier meal cook some whole wheat pasta or soba noodles and double the marinade to add to the finished dish.

Provided by kelly in TO

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons honey
2 tablespoons sweet chili sauce or 2 tablespoons ketchup
1 1/2 tablespoons black bean sauce
1 teaspoon sesame oil
1 teaspoon crushed fresh garlic
1 teaspoon crushed fresh ginger
12 ounces extra firm tofu, cut into squares (21/2 inches wide x 1/2 inch deep, about 3 cups)
4 bunches baby bok choy
1 teaspoon sesame seeds, toasted
1/4 cup chopped cilantro or 1/4 cup parsley

Steps:

  • For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9 inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for more flavor. Remove the tofu and scape marinade off. Reserve the marinade!
  • Spray a non stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.
  • Warm the remaining sauce in a small skillet over low heat.
  • Steam the bok choy just until bright green, about 2 minutes. Do not overcook!
  • Place the bok choy on serving plates.
  • Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.

BOK CHOY WITH BLACK BEAN SAUCE



BOK CHOY WITH BLACK BEAN SAUCE image

Categories     Broccoli

Number Of Ingredients 10

Kosher salt
12 ounces Shanghai baby bok choy, split in half
2 teaspoons soy sauce
1/8 teaspoon white pepper powder
1 teaspoon sesame oil
2 teaspoon cornstarch
3 tablespoon water
2 tablespoons vegetable, peanut, or canola oil
1 tablespoon fermented black bean
6 medium cloves garlic, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add bok choy and blanch until bright green, about 40 seconds. Transfer to a colander set in the sink and let drain well. While bok choy drains, combine soy sauce, white pepper, sesame oil, cornstarch, and water in a small bowl. Set aside. Heat vegetable oil in a wok over high heat until lightly smoking. Add garlic and black beans and cook, stirring constantly, until fragrant, about 30 seconds. Add drained bok choy and continue to cook, stirring and tossing constantly, until bok choy is almost tender, about 2 minutes. Push bok choy up sides of wok. Stir sauce mixture with a fork and add it to the center. Let it come to a boil (about 20 seconds), then toss with the bok choy. Serve immediately.

WILD MUSHROOM AND BOK CHOY IN BLACK BEAN SAUCE



Wild Mushroom and Bok Choy in Black Bean Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon fermented black beans, rinsed
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
2 cloves garlic, crushed
1 Fresno chile, seeded and finely chopped
2 baby bok choy, washed and sliced in half, leaves and stems separated
1 tablespoon vegetable oil
8 ounces assorted wild mushrooms (not shiitakes), sliced
4 ounces shiitake mushrooms, sliced
1 cup hot chicken or vegetable stock
1 tablespoon light soy sauce
1 tablespoon cornstarch blended with 2 tablespoons cold water
2 scallions, thinly sliced on the angle, for garnish

Steps:

  • For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
  • For the stir-fry: Slice the bok choy stems.
  • Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
  • Add the black bean sauce and gently stir to coat all of the ingredients.
  • Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
  • Serve immediately garnished with sliced scallions.

CHICKEN LIVERS IN BLACK BEAN SAUCE



Chicken Livers in Black Bean Sauce image

Make and share this Chicken Livers in Black Bean Sauce recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken

Yield 1 batch

Number Of Ingredients 13

400 -500 g chicken livers
1 tablespoon soy sauce
1 tablespoon sherry wine
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
2 -3 tablespoons oil
1 red capsicum, finely chopped
3 bok choy, washed
3 tablespoons black bean sauce
1/2 cup chicken stock
1 teaspoon cornflour

Steps:

  • Trim livers, discarding any core part. Cut into 2cm pieces.
  • Place livers in a bowl with the soy sauce, sherry, salt, sugar, pepper and stock powder.
  • Marinate 5 minutes.
  • Heat the oil in a large frying pan and quickly cook the chicken livers over a high heat until almost cooked.
  • This is best done in two batches.
  • Transfer to a plate. Add the capsicum to the pan and cook 1 minute. Tear the large bok choy leave in halve lengthwise. Add all the leaves to the pan and sprinkle the livers on top.
  • Cover and cook 1 minutes.
  • Mix together the sauce ingredients and pour into the pan.
  • Toss until the sauce is hot and the bok choy has wilted and the livers just cooked.
  • Season with salt and pepper if wished and serve on noodles.

Nutrition Facts : Calories 1216.9, Fat 53.5, SaturatedFat 10.9, Cholesterol 1383.6, Sodium 4282.5, Carbohydrate 77.1, Fiber 28.3, Sugar 39.6, Protein 111.9

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