Sautéed Baby Bok Choy Recipes

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

SAUTEED BABY BOK CHOY RECIPE

Steps:

• Wash the stalks to remove any dirt. Next, slice the baby Bok choy in halves and place them in large plate or bowl.In a small bowl, prepare the sauce in which you will use to cook the vegetables. Mix together the Worcestershire sauce, water, vinegar, salt, and garlic. Set aside.
• Heat the oil and add the Bok Choy stalks to the hot oil face down. Cook on high heat for about 6-8 minutes uninterrupted or until they start to brown.Once the vegetables are brown, turn them over and pour the sauce over the vegetables and cook for an additional 5 minutes. Sprinkle with black sesame seeds and serve warm. Enjoy!

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.

THE BEST SAUTEED BOK CHOY

Steps:

• Rinse and drain bok choy and set aside.
• Sauté onion and ginger in olive oil and sesame oil until onion is tender.
• Add remaining ingredients and sauté for about 8 minutes.

EASY BOK CHOY

Steps:

• Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
• Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

SAUTEED BABY BOK CHOY

Steps:

• Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

BABY BOK CHOY WITH GARLIC

Steps:

• Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY

Steps:

• Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
• Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
• Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
• Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
• Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

BABY BOK CHOY SAUTé WITH MUSHROOMS

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.