Chao Xiao Bai Cai Stir Fried Baby Bok Choy Recipes

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BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE



Bok choy stir fry - easy restaurant style recipe image

Bok choy stir fry might be downright simple for some people, especially those who grew up in a typical Cantonese family. However, it is deceptively tricky to recreate this iconic Chinese dish at home to taste like those from the restaurant. This bok choy stir fry recipe will address all the nitty-gritty.

Provided by KP Kwan

Categories     vegetarian

Time 20m

Number Of Ingredients 10

400g bok choy of your choice
5 cloves garlic, coarsely chopped
3 slices ginger
1/2 tsp salt
1 tsp sugar
1/4 tsp ground white pepper
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp sesame oil
1 tbsp water

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.

Nutrition Facts : Calories 95 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1020 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHAO XIAO BAI CAI (STIR-FRIED BABY BOK CHOY)



Chao Xiao Bai Cai (Stir-Fried Baby Bok Choy) image

This quick recipe is a personal favorite and has been made for friends and family over the last few years.

Provided by Member 610488

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 bunches baby bok choy
1 1/2 tablespoons vegetable oil
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup water
1/4 teaspoon sesame oil

Steps:

  • Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
  • Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
  • Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.

Nutrition Facts : Calories 62.2, Fat 5.5, SaturatedFat 0.7, Sodium 674.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.7, Protein 1.6

BABY BOK CHOY WITH GARLIC



Baby Bok Choy With Garlic image

Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry.

Provided by Crabzilla

Categories     Greens

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/8 cup unsalted butter
5 teaspoons minced garlic (or to taste)
12 -14 baby bok choy (washed thoroughly)
1 1/2 cups canned low sodium chicken broth

Steps:

  • Melt butter in heavy large skillet over moderate heat.
  • Add minced garlic and saute about 2-3 minutes until barely golden/brown.
  • Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.
  • Season with salt and pepper.
  • Use a slotted spoon to serve.

BABY BOK CHOY SAUTé WITH MUSHROOMS



Baby Bok Choy Sauté With Mushrooms image

This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work

Provided by dedemax11

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup chopped mushroom
1 tablespoon olive oil
1 lb baby bok choy, cut into bit-size pieces
2 garlic cloves, minced
1/4 cup chicken broth or 1/4 cup vegetable broth
1/8 teaspoon pepper

Steps:

  • Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
  • Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
  • Add garlic, cook for about 1 minute or until you start to smell the garlic.
  • Add broth and pepper.
  • Sauté until most of the broth has evaporated.

Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8

BRAISED BABY BOK CHOY



Braised Baby Bok Choy image

Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.

Provided by Emjay99

Categories     Greens

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 baby bok choy, cut lengthwise in half
1 teaspoon oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 teaspoon grated gingerroot
1/2 cup chicken stock
1 tablespoon oyster sauce
2 teaspoons ketjap manis (Indonesian sweet soy sauce)
1 tablespoon hoisin sauce
1 teaspoon cornstarch

Steps:

  • Blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
  • Heat both oils in a wok and saute garlic and ginger.
  • Add bok choy and stir fry 2 minutes.
  • Stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

ZIPPY STIR-FRIED BABY BOK CHOY



Zippy Stir-Fried Baby Bok Choy image

Easy to make, this side dish adds a colorful green vegetable to a meal and is a bit spicy and tangy. My DH loves it. If you choose to substitute fresh garlic and/or gingerroot, cook them in the hot oil before adding the cabbage. This side dish goes well with most Asian-spiced meats and poulty. Fried garlic (in jars) can be found at most Asian grocers, and imparts a bit of a roasted flavor to this dish.

Provided by artistclogger

Categories     Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 teaspoon fried garlic, crushed
1/2 teaspoon red pepper flakes, crushed
1 tablespoon low sodium soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sugar (or two if you prefer sweeter)
1 teaspoon sesame oil
1/8 teaspoon ground ginger
2 tablespoons corn or 2 tablespoons peanut oil
4 cups shredded baby bok choy
toasted cashews (optional) or sesame seeds (optional)

Steps:

  • Mix well first seven seasoning ingredients in small glass dish; set aside.
  • Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
  • Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
  • Optional: add sesame seeds or cashews before serving.

Nutrition Facts : Calories 66, Fat 2.8, SaturatedFat 0.4, Sodium 393.1, Carbohydrate 9.3, Fiber 1.9, Sugar 4.3, Protein 3.1

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