Simple Baby Bok Choy And Snow Peas Recipes

BABY BOK CHOY IN THE WOK

Steps:

• Wash and slice all vegetables first.
• Combine sake and soy sauce in equal amounts in a small bowl.
• Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
• Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.

BEEF STIR FRY WITH BOK CHOY AND SNOW PEAS

Steps:

• In a small bowl, whisk chili garlic sauce, soy sauce, mirin, sesame oil, honey and corn starch. Set aside.
• Heat one tablespoon of canola oil in a wok or non-stick skillet over high heat. Pat the meat dry with a paper towel and cook stirring constantly until browned. Tranfer to a plate.
• In the same skillet over medium-low heat, add another tablespoon of canola oil. Cook the garlic and ginger until fragrant.
• Stir in the snow peas and scallions and cook until bright green. Add the bok choy and stir again.
• Add the cooked beef, followed by the chili sauce dressing. Toss everything and transfer to a serving plate. Sprinkle with more fresh scallions.

SPICY WOK-CHARRED SNOW PEAS

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

BOK CHOY AND SNOW PEAS SAUTé RECIPE

Steps:

• ● Heat wok over high flame with 1 TBSP vegetable oil until it starts to smoke lightly. ● Slice bok choy short-wise; slice stalk into ¼" pieces, slice leaves into ½" pieces. ● Wash the stalk and leaves separately, and keep them separated. ● Wash snow peas, peel the back, and cut them in half. ● Add bok choy stalk and snow peas to hot wok. ● Toss and stir for 2 minutes. ● Add bok choy leaves to wok, toss and stir for 2 minutes until you start to see slight browning on vegetables. Toss and stir continuously. ● Add oyster sauce; mix thoroughly. ● Add dark sesame oil. ● Toss and stir until thoroughly mixed. ● Remove from heat and serve immediately.

SIMPLE BABY BOK CHOY AND SNOW PEAS

Steps:

• Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
• Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

STEAK STIR-FRY WITH SNAP PEAS, BOK CHOY, AND BASIL

Steps:

• Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, in 2 batches, until well browned (but not cooked through), 4 to 5 minutes per batch, adding 1 more tablespoon of the oil between batches. Transfer the steak to a plate; reserve the skillet.
• Reduce heat to medium. Add the remaining tablespoon of oil to the skillet. Add the bok choy. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add the snap peas, scallion whites, and chili. Stir-fry until fragrant, about 1 minute.
• Add the steak, soy sauce, brown sugar, and 3 tablespoons water to the skillet. Cook, tossing frequently, until everything is coated with the sauce, 2 to 3 minutes.
• Serve over the rice, topped with the scallion greens and basil.

NOODLES WITH SNOW PEAS AND BOK CHOY WITH SOY-ORANGE DRESSING

Steps:

• FOR SALAD: Soak mushrooms in boiling water until softened, about 30 minutes. Remove stems and cut caps into thin strips. Cook snow peas, bok choy, and green onions in large pot of boiling water 1 minute. Drain and cool under cold water. If using fresh Chinese noodles, cook for 1 minute in another large pot of boiling water. If using dried vermicelli cook as directed on the package. Drain noodles and cool under cold running water. Combine noodles, mushrooms, cooked vegetables, bean sprouts and cilantro in large bowl. FOR DRESSING: Whisk all ingredients except oils in another large bowl. Gradually whisk in the oils until blended. Toss salad with enough dressing to coat well. Sprinkle with sesame seeds and serve. DO-AHEAD TIP: Can be made up to 1 day ahead. Cover and refrigerate. cooking.com by Bruce Aidells