Mightyros Bok Choy Leek Noodle Stir Fry Recipes

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SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES



Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles image

A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.

Provided by Deb C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 20m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 green onions, sliced

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
  • Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
  • Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
  • Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
  • Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g

STIR-FRIED CHICKEN WITH BOK CHOY



Stir-Fried Chicken with Bok Choy image

In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

Steps:

  • In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

STIR-FRIED RICE STICK NOODLES WITH BOK CHOY AND CHERRY TOMATOES



Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes image

Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant-rich phytonutrients that the brassicas are known for.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 35m

Yield Serves four to six

Number Of Ingredients 15

7 ounces thin rice stick noodles (1/2 of a 14-ounce package)
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce low-sodium if desired or wheat-free tamari
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño
2 tablespoons peanut oil or canola oil
2 eggs, beaten
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 1/2 cups cherry tomatoes, halved
Salt to taste
1/2 teaspoon sugar
1 cup coarsely chopped cilantro can include stems, plus additional sprigs for garnish
2 teaspoons sesame oil

Steps:

  • Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.
  • Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 0 grams

STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

MIGHTYRO'S BOK CHOY-LEEK-NOODLE STIR FRY



Mightyro's Bok Choy-Leek-Noodle Stir Fry image

Using veggies going bad. I wanted a vegetable with an Asian flair, so I came up with this concoction.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3 bok choy, ribs sliced
1 leek, sliced
1 (3 ounce) ramen noodles, discard seasoning pack
1/2 cup stir-fry sauce (NOTE -- used "Kittencal's Chinese Stir Fry Sauce-inch .)
2 tablespoons oil (use more if needed)
1/2 cup water

Steps:

  • .Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.

SHRIMP AND BOK CHOY SOBA STIR-FRY



Shrimp and Bok Choy Soba Stir-Fry image

Succulent shrimp, tender baby bok choy, umami-rich dried shiitake, sweet bell pepper, and nutty soba noodles come together in a flavorful, Asian fusion stir-fry... Shrimp, Baby Bok Choy, and Soba Stir-Fry is on the the table in 30 minutes!

Provided by Tamara

Categories     Main Dishes

Time 25m

Number Of Ingredients 19

1 ounce dried shiitake
1 tablespoon hoisin
2 tablespoons oyster sauce
2 teaspoons sesame oil (divided use)
1 teaspoon sriracha
1/4 cup rice wine
1/4 cup chicken broth/stock
1 teaspoon mirin see notes
2 teaspoons cornstarch
1 tablespoon vegetable oil
remaining teaspoon sesame oil
1 teaspoon garlic, minced
1 tablespoon ginger, grated or minced
2 ounces dried soba noodles (prepared according to package)
3-4 baby bok choy, washed, trimmed, sliced thin
1 red or orange pepper, julienned
8 ounces medium-large shrimp, peeled & deveined
2 scallions, chopped
2 teaspoons toasted sesame seeds

Steps:

  • Cover the dried shiitake with boiling water and cover. Soak 20 minutes.
  • Whisk together the hoisin, oyster sauce, 1 teaspoon of the sesame oil, sriracha, rice wine, mirin, broth and cornstarch. Set aside
  • Put a large pasta pot of water (without salt) on to boil. Cook the soba noodles (for time see package). Set aside. See notes.
  • Add the oils to a wok or large saute pan. Bring to high heat. Add ginger and garlic. Stir-fry briefly - about 1 minute.
  • Add the julienned pepper and bok choy. Stir-fry an additional minute.
  • Clip the stems off of shiitake. Slice thin. Add to the stir-fry.
  • Add the shrimp, and stir-fry an additional 2 minutes until nearly opaque. Shrimp will continue to cook once removed from heat, so don't overcook!
  • Add the sauce, and stir-fry until thickened slightly and bubbly. Remove from heat.
  • Divide the soba noodles between to plates or shallow bowls. Top each with half of the stir-fry, and garnish with scallions and toasted sesame seeds.

Nutrition Facts : Calories 465 calories, Carbohydrate 42 grams carbohydrates, Fat 16 grams fat, Protein 36 grams protein

STIR FRIED PORK WITH BOK CHOY AND NOODLES



Stir Fried Pork With Bok Choy and Noodles image

Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.

Provided by The Flying Chef

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

600 g pork fillets, sliced thinly
1/4 cup oyster sauce
3 tablespoons light soy sauce
3 tablespoons sherry wine
2 tablespoons rice wine vinegar
3 tablespoons hoisin sauce (I use blue dragon brand.)
1 tablespoon brown sugar
3 garlic cloves, crushed
1 star anise, crushed
1/2 teaspoon five-spice powder
2 teaspoons sesame oil
1 tablespoon peanut oil
400 g baby bok choy (See note above)
1 red pepper, sliced thinly
100 g snow peas, trimmed
200 g bean sprouts
2 red chilies, sliced thinly
4 green onions, sliced thinly
300 g fresh noodles

Steps:

  • Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
  • Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
  • Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
  • Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.

GARLIC BOK CHOY WITH NOODLES



Garlic Bok Choy with Noodles image

Garlic and ginger add dept of flavor to this simple, yet tasty dish of bok choy with noodles.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 15m

Number Of Ingredients 7

8 oz Chinese noodles (or spaghetti noodles, uncooked)
1 tsp peanut oil
1 lb bok choy, (cut into 3" pieces if the leaves are large)
¼ c vegetable broth ((we prefer low sodium))
2 Tbsp soy sauce
2 tsp ginger
2 tsp garlic powder

Steps:

  • Bring 1.5 quarts of water to a boil in a medium saucepan. Add noodles and simmer, uncovered over medium heat until just al dente (6-9 minutes). When the noodles are done, drain and set them aside.
  • Heat the oil in a wok or large skillet. When the oil is hot, add the bok choy and sauté over medium high for 30 seconds. Add vegetable broth, soy sauce, ginger, and garlic. Toss the bok choy to coat and simmer 1-2 minutes over high heat, until most of the broth has evaporated.
  • Add the cooked noodles to the pan and cook, tossing everything together, until the noodles are hot, 1-2 minutes.
  • Serve hot.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71.6 g, Protein 18.5 g, Fat 5.6 g, SaturatedFat 0.9 g, Cholesterol 83 mg, Sodium 1176 mg, Fiber 2.9 g, Sugar 3.8 g, ServingSize 1 serving

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