Shanghai Bok Choy Baby Bok Choy 2 In 1 Meals Recipes

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SHANGHAI BOK CHOY RECIPE



Shanghai Bok Choy Recipe image

Make and share this Shanghai Bok Choy Recipe recipe from Food.com.

Provided by heywassup3

Categories     Cantonese

Time 4m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 package of shanghai bok choy, approximately 8 small to medium heads
2 tablespoons extra virgin olive oil
1 teaspoon of minced garlic
1 -2 cup vegetable broth or 1 -2 cup water
1 tablespoon sesame oil

Steps:

  • Cut the ends off the bok choy heads so that the leaves separate. Rinse leaves in a sink or basin full of water. Rinse a few times, using fresh water each time, as the grit tends to linger. Drain.
  • Heat extra virgin olive oil in a large pan or pot over medium heat. Saute garlic for a few seconds, then throw in the Shanghai bok choy leaves. If all of the leaves won't fit in the pan or pot, you can add the leftover leaves when it starts to cook down.
  • Add 1 cup of vegetable broth or water. Add the second cup if you think you need it.
  • Turn the heat to low and cover the pot to allow the bok choy to steam. Open the pot every couple of minutes to stir. Add sea salt, to taste.
  • Cook until the bok choy leaves are limp but still a vibrant green colour. Drizzle with sesame oil. Toss and serve.
  • If properly cooked, bok choy has a natural sweetness and is slightly crunchy towards the stems. Try this delicious and healthy dish with a bowl of brown or white rice and some traditional Korean miso soup.

SHANGHAI BOK CHOY/ BABY BOK CHOY (2 IN 1 MEALS)



Shanghai Bok Choy/ Baby Bok Choy (2 in 1 Meals) image

Bok choy is a member of the Chinese cabbage family and is sweet, crispy, juicy. Serve as a side dish or over steamed brown rice or soba noodles. The next day add broth to the leftover bok choy for a beautiful nutritious soup. Bok choy holds a lot of sand be sure to clean as directed here. Trim the bottoms of the bok choy to separate the stalks. Discard the bottoms. In a large bowl filled with cold water, gently wash the bok choy in several changes of water until thoroughly cleaned. Sand and grit will settle in the bottom of the bowl.

Provided by Rita1652

Categories     Greens

Time 45m

Yield 10 serving(s)

Number Of Ingredients 18

2 -3 lbs baby bok choy, cleaned read description
2 teaspoons peanut oil
2 teaspoons sesame oil (dark)
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 -3 serrano chilies, minced (this is what I had but you can use red pepper flakes, Thai chilie`s....)
1 large red bell pepper, sliced
1 large onion, halved and sliced
5 ounces shiitake mushrooms, sliced
1/2 cup low sodium vegetable broth
2 -4 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon toasted sesame seeds
3 cups chicken or 3 cups vegetable broth
miso, one teaspoon per bowl
tofu
cooked chicken

Steps:

  • Heat a very large nonstick pan or wok over med-high heat.
  • Add the oils to the pan and swirl to coat.
  • Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
  • Add in the mushrooms and bok choy stir fry for 3 minutes.
  • Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
  • Cook 1 minute or until thickened.
  • Remove from heat and sprinkle with sesame seeds.
  • Season with additional soy sauce if desired.
  • Leftover soup:.
  • Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.

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