SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
GRILLED SESAME-GINGER BOK CHOY
Try bok choy a different way - marinated in olive oil, soy sauce, sesame oil, and fresh ginger, grilled for a couple of minutes, and served with sesame seeds.
Provided by Heather
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, soy sauce, sesame oil, and ginger. Set aside.
- Pull the leaves off the base of the bok choy and slice off the very bottom of the stem to remove any tough pieces. Wash the leaves individually and let them dry completely on a clean kitchen towel. Brush individual bok choy leaves with olive oil mixture.
- Heat a grill pan over medium heat. Add bok choy leaves and grill until wilted and grill marks appear on stems and leaves, 30 to 45 seconds per side. Sprinkle with sesame seeds and serve warm.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 6 g, Fat 8.4 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 297.6 mg, Sugar 2.8 g
STIR-FRIED SESAME BABY BOK CHOY
Provided by Diana Kuan
Categories Side Stir-Fry Vegetarian Bok Choy Soy Sauce Sesame Oil Sugar Conscious Vegan Pescatarian Dairy Free Tree Nut Free Kosher
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
- 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
- 3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.
GRILLED SESAME BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.
SPICY GARLIC SOBA NOODLES WITH BOK CHOY
Your new favorite quick vegan noodle dinner is here - Spicy Garlic Soba Noodles with Bok Choy. So simple, so tasty, so savory.
Provided by Rene
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside.
- Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water.
- While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan.*
- Place the pan back on the stove over medium heat and add some sesame oil to the pan. Add garlic and the whites of the onions and cook for 30 seconds.
- Pour half of the sauce into the pan followed by the bean sprouts and heat for 30 seconds.
- Lower heat and add the noodles and remaining sauce to the pan and toss until combined. Add bok choy back to the pan and allow it to heat through. Serve noodles topped with green onion, cilantro, peanuts and red pepper flakes.
Nutrition Facts : Calories 272 kcal, Carbohydrate 41 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1105 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SWEET AND SPICY SCALLOPS AND BOK CHOY
This recipe takes very few ingredients and only a few minutes to put together! This healthy blend of bok choy and scallops would go great over some steamed rice. Slightly adapted from a Chatelaine recipe. Enjoy!
Provided by Nif_H
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large frying pan over medium-high heat. When hot, spray with oil. Add bok choy (it will cook down). Stir often until tender-crisp, about 3 to 4 minutes. Remove to a platter and tent with foil to keep warm.
- Meanwhile, pat scallops dry, sprinkle with salt and season with fresh pepper.
- Melt butter in pan over medium. Add scallops (in 2 batches if necessary). Cook 2 minutes and flip to cook other side for 1 to 2 more minutes. If butter turns dark, turn heat down slightly. Only cook for 1 minute per side if using the small scallops.
- Remove scallops to platter, on top of bok choy and tent with foil.
- Add sweet chili sauce, water and vinegar to pan. Boil, stirring until thickened slightly, about 1 to 2 minutes. Pour sauce over scallops and bok choy. Serve with rice.
SPICY SESAME BOK CHOY
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the gochujang, chile powder, sugar, sesame oil, vinegar, salt and 1 teaspoon cold water. Pull apart the leaves of the bok choy and wash and dry well. Add the bok choy to the bowl with the dressing and toss gently to coat. Sprinkle with sesame seeds and serve immediately.
SPICY-SWEET TANGERINE SHRIMP WITH BABY BOK CHOY
Categories Ginger Onion Appetizer Sauté Quick & Easy Shrimp Tangerine Bok Choy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
- Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.
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Estimated Reading Time 3 mins
- Slice the bok choy in half length wise and rinse well. Gently shake and pat dry. A little water in between the leaves is okay.
- Heat a hot skillet or cast iron pan over medium high heat. Toast sesame seeds in hot pan for 2-3 minutes, until slightly browned. Remove seeds from pan and set aside.
- Heat oil in the hot pan. Add the garlic to the oil and stir quickly to avoid burning, quickly add the bok choy, cut-side down. Sear for about 30 seconds, then flip over. Pour Sriracha and tamari mixture over the bok choy and cover with the pan with a lid. Cook 3-4 minutes, until bok choy is tender. Sprinkle on sesame seed oil just before removing from heat. Stir. Remove from heat.
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