Sake Braised Bok Choy Recipes

SAKE BRAISED BOK CHOY

Steps:

• Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads.
• Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm.
• Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.

SESAME SOY BRAISED BOK CHOY

Steps:

• Trim the bok choy. Slice the leafy portion from the stalks. Cut both the leaves and stalks into large matchstick sized pieces, keeping two piles.
• Heat a large heavy skillet until hot. Add oil and coat the pan. Add the bok choy stems; stir fry about 5 minutes.
• Add ginger and garlic and stir fry briefly.
• Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, salt and pepper to taste.
• Cover, reduce heat to medium low and cook until bok choy is tender and glazed with sauce 5-8 minutes.
• Remove cover, sprinkle with sesame seeds and increase heat to medium high.
• Cook until liquid evaporates 2-3 minutes.

BRAISED BABY BOK CHOY

Steps:

• Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy and cook, turning once, until just golden, about 2 minutes. Add stock and soy sauce. Cover, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.
• Transfer to a serving platter, reserving liquid in the skillet.
• Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy and serve.

BRAISED BABY BOK CHOY

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.

BRAISED BOK CHOY

Steps:

• Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk.
• Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate.
• Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes).
• Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes).
• Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately.