Szechuan Bok Choy Recipes
QUICK FRY BOK CHOY
Healthier quick stir-fry Chinese bok Choy
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Wash the bok Choy and blanch in boiling water for around 2 minutes. Move out and drain. Make sure three is no extra water on the surface.
- In a small bowl, add oyster sauce, salt, cornstarch and water to make the stir-fry sauce.
- Heat up cooking oil and add chopped garlic and chili peppers into stir fry for 1 minute.
- Add blanched bok Choy to wok and stir-fry sauce. Do a quick stir fry. Transfer out and enjoy!
Nutrition Facts : Calories 97 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, Sodium 1484 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BOK CHOY & BROCCOLI WITH SZECHUAN SAUCE
Provided by Camilla
Time 20m
Number Of Ingredients 13
Steps:
- Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
- Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
- In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.
GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)
Steps:
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Preheat charcoal grill to medium heat.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
- Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
SZECHUAN BOK CHOY
Make and share this Szechuan Bok Choy recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more.
- Add paste and hoisin sauce; stir-fry 1 minute more.
SZECHUAN BOK CHOY RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 5
Steps:
- In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more. Add paste and hoisin sauce; stir-fry 1 minute more
SZECHUAN COLD NOODLES
Szechuan style cold noodle salad
Provided by Elaine
Categories staple
Time 20m
Number Of Ingredients 12
Steps:
- Set up a steamer with enough water and bring to a boiling.
- Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
- Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
- Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- Drizzle some chili oil on top, garnish green onion and roasted peanuts.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 416 mg, Sugar 8 g, ServingSize 1 serving
More about "szechuan bok choy recipes"
SICHUAN BOK CHOY TOFU STIR FRY RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
Reviews 231Calories 560 per servingCategory Main Dish
- Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain.
SZECHUAN PORK NOODLES WITH BOK CHOY - RACHAEL RAY IN SEASON
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SICHUAN STIR-FRIED BOK CHOY WITH RED CHILIS RECIPE
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SZECHUAN SHRIMP RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS ...
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- In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
- Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
- Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.
SZECHUAN NOODLES WITH GARLIC SHRIMP - LE PETIT EATS
From lepetiteats.com
5/5 (1)Total Time 40 minsCategory Dinner, Main, Main CourseCalories 650 per serving
- To make the chili oil, heat a large skillet over medium heat. Add the oil, sliced garlic, bay leaf, peppercorns and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. Set aside.
- Place the skillet over medium high heat. Add 1 tablespoon oil, chopped garlic and shrimp. Season with salt and black pepper and cook, about 5 minutes. Transfer cooked shrimp to a bowl.
- Add remaining tablespoon of oil to the skillet. Add the green onions and bok choy and cook for 2-3 minutes.
GRILLED SZECHUAN STEAK & BOK CHOY WRAPS WITH SPICY PEANUT ...
From beefitswhatsfordinner.com
Cuisine AsianCategory SandwichServings 4Total Time 35 mins
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for bok choy. Place beef Top Round Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, 4 to 5 minutes or until tender and lightly browned, turning once.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
BOK CHOY AND MUSHROOM STIR FRY | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Total Time 15 minsCategory Side DishCalories 159 per serving
- Heat around 1 tablespoon of cooking oil in wok and fry garlic and mushroom slices for around 1 minutes until garlic turns aromatic and the mushroom become soft.
- Place the bok choy in. Drizzle another 1/2 tablespoon of cooking oil along the wok edge. Fry for around 1 minute until well cooked.
SZECHUAN EGGPLANT AND BOK CHOY LO MEIN - FEDIBBLETY
From fedibblety.com
Cuisine ChineseTotal Time 50 minsCategory Main Dishes
- Chop the eggplant into 1 inch cubes, then place in a colander. Sprinkle with salt and let sit for 10-15 minutes (while preparing other vegetables). Salting the eggplant helps reduce bitterness. Prepare the sauce by mixing all the sauce ingredients together well. Cook the lo mein noodles according to the directions.
- Heat the oil over high heat in a large wok. Add the eggplant and stir-fry about 5 minutes, or until it starts to get soft a bit. Next add the onions, bell pepper and ginger and continue cooking for another several minutes. Now add the bok choy and continue cooking until it has wilted slightly (about 2 minutes). Next add the sauce and continue cooking until it thickens a bit. Finally, add in the noodles and mix well.
SZECHUAN TOFU STIR FRY - SAN-J
From san-j.com
- Drain the tofu and wrap in a clean towel or paper towels. Press the tofu for at least 15 minutes by adding weight to it. Once pressed, cut the tofu into cubes.
- In a large frying pan or a wok, heat oil over high heat. Add the tofu and cook until lightly brown. Add the vegetables and mushrooms and sauté for about 1-2 minutes. Pour the San-J Szechuan Sauce into the pan, starting with ¼ cup. Continue cooking, stirring occasionally. If you prefer more spice, gradually add more sauce to reach your preferred spiciness, cooking for about 2-3 more minutes, or until bok choy is crisp and tender.
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