Steamed Asparagus And Bok Choy With Soy Ginger Vinaigrette Recipes

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BOK CHOY WITH GINGER VINAIGRETTE



Bok Choy With Ginger Vinaigrette image

The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.

Provided by cookiedog

Categories     Greens

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 lb bok choy
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon fresh gingerroot, finely chopped or 1 tablespoon ginger, grated

Steps:

  • Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
  • Combine vinegar, mustard, soy, sugar, garlic, and mix well.
  • To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
  • To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

SIMPLY STEAMED ASPARAGUS



Simply Steamed Asparagus image

Spring is the best time to take advantage of the subtle, grassy taste of fresh asparagus. Once steamed, it goes well with eggs, ham, and cheese, or even more intense flavors, such as soy sauce and ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

1 pound trimmed asparagus

Steps:

  • Place a steamer basket in a large pot filled with 1 inch water. Bring to a boil. Add 1 pound trimmed asparagus, cover, and cook until crisp-tender, 2 to 6 minutes.

STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE



Steamed Asparagus with Ginger Garlic Sauce image

Categories     Wok     Garlic     Ginger     Vegetable     Steam     Stir-Fry     Quick & Easy     Low Cal     Asparagus     Spring     Healthy     Sesame     Gourmet

Yield Serves 4 as an Entrèe with Rice or 6 as a Side Dish

Number Of Ingredients 13

2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
2 teaspoons cornstarch
1/2 cup water
2 tablespoons soy sauce
1 tablespoon medium-dry Sherry or Scotch
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons minced peeled fresh ginger root
1 1/2 tablespoons minced garlic
2 tablespoons sesame seeds, toasted lightly
Accompaniment: Cooked rice, if desired

Steps:

  • In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
  • In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
  • Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry ginger root and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.

SOY GINGER VINAIGRETTE



Soy Ginger Vinaigrette image

Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.

Provided by Katzen

Categories     Salad Dressings

Time 10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

3/4 cup canola oil or 3/4 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, finely chopped
1 tablespoon honey

Steps:

  • Place all ingredients in a jar. Cover and shake until well combined.
  • Store in refrigerator for up to one week.

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY



Steamed Scallion Ginger Fish Fillets with Bok Choy image

Provided by Shirley Cheng

Categories     Wine     Fish     Ginger     Onion     Marinate     Steam     Spice     Healthy     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup light soy sauce
2 tablespoons sugar
1/2 cup Shaohsing rice wine
1/2 teaspoon five-spice powder
2 pounds sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
6 tablespoons vegetable oil
8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
Stir-Fried Baby Bok Choy

Steps:

  • In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
  • Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
  • Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
  • While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
  • Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

SAUTEED BABY BOK CHOY



Sauteed Baby Bok Choy image

Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

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.

SAUTEED BOK CHOY AND BROCCOLI



Sauteed Bok Choy and Broccoli image

This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 25m

Number Of Ingredients 6

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

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.

Nutrition Facts : Calories 65 g, Fat 4 g, Protein 2 g

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