Saucy Asian Bok Choy Recipes

SAUTEED BOK CHOY RECIPE

Steps:

• Heat the oil in a large 12-inch lidded skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds.
• Add the bok choy in a single layer, cut side down. Drizzle it with soy sauce and rice vinegar.
• Cover the pan and cook until the bok choy's core is fork-tender, 3-5 minutes. If the bottom of the pan becomes too dry, add a tablespoon or two of water.
• Remove the pan from the heat. Arrange the bok choy on a serving plate. Drizzle the pan juices on top, then drizzle it with the sesame oil and sprinkle with red pepper flakes. Serve immediately.

BOK CHOY WITH VEGETABLES AND GARLIC SAUCE

Steps:

• Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

BABY BOK CHOY WITH OYSTER SAUCE

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

SPICY BOK CHOY IN GARLIC SAUCE

Steps:

• Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
• In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

BOK CHOY IN CREAM SAUCE

Steps:

• Separate the leaves and cut each in half length-wise, then cross-wise.
• Heat 4 T of the oil in a wok until hot.
• Add cabbage and fry for 3 minutes.
• Add salt & Sugar and mix well.
• Remove from pan when tender.
• Heat 1 T oil in the wok.
• Add stock and bring to a boil.
• Put cornstarch in water, mix well
• Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
• Pour 1/2 the stock mix into a container.
• Add cabbage to sauce left in the pan and mix and heat thoroughly.
• Put on serving plate and top with remaining sauce. Grind pepper on top.

SAUCY ASIAN BOK CHOY

Steps:

• Combine all 7 first ingredients, for the sauce, in a small pot and bring to a simmer.
• Add white parts of the bok choy and cook on medium-low, covered, about 5 minutes, till softened.
• Add the green parts of bok choy and let cook 3-5 minutes more. Stir, remove from the heat, cover and let the greens soften further for 3-5 minutes.
• Dish it up and spoon some of the sauce over each serving. This is also quite good as leftovers served cold.