Szechuan Bok Choy Recipes

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QUICK FRY BOK CHOY



Quick Fry Bok Choy image

Healthier quick stir-fry Chinese bok Choy

Provided by Elaine

Categories     Side Dish

Time 15m

Number Of Ingredients 8

8 oz bok Choy
2 garlic cloves
1 tablespoon cooking oil
1 dried chili pepper ( , optional)
1 tablespoon oyster sauce
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons water

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



Bok Choy & Broccoli with Szechuan Sauce image

Provided by Camilla

Time 20m

Number Of Ingredients 13

2 cloves garlic, peeled
2 tablespoons fresh ginger, peeled and roughly chopped
2 tablespoons dark sesame oil
1/4 cup tahini or natural peanut butter
2 tablespoons soy sauce (GF, if needed)
1 tablespoon dry sherry
1 tablespoon rice vinegar or white vinegar
1 tablespoon honey
1/2 teaspoon sriracha (more or less to taste)
2 tablespoons warm water
1 pound head of bok choy
1 medium head broccoli, trimmed and cut into small florets
4 medium green onions, ends trimmed, thinly sliced crosswise

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)



Grilled Szechuan Steak and Bok Choy Wraps with Spicy Peanut Mayonnaise (New Dynamic Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons reduced-sodium or regular soy sauce
1 tablespoon minced fresh ginger
1 beef top round steak, cut 3/4-inch thick (about 1 pound)
2 baby bok choy, cut lengthwise in 1/2
4 spinach sandwich wraps or tortillas (8 to 10-inch diameter)
2 tablespoons reduced fat or regular mayonnaise
2 tablespoons finely chopped dry roasted peanuts
1 1/2 teaspoons minced fresh ginger
1 to 1 1/2 teaspoons chili-garlic paste
3/4 teaspoon reduced-sodium or regular soy sauce
3/4 teaspoon rice wine vinegar
1/2 teaspoon dark sesame oil

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



Szechuan Bok Choy image

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

8 baby bok choy, quartered lenghtwise
2 tablespoons peanut oil
2 teaspoons grated gingerroot
1/2 teaspoon red chili paste
1 tablespoon hoisin sauce

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)



Szechuan Bok Choy Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 5

8 baby bok choy, quartered lenghtwise
2 tablespoons peanut oil
2 teaspoons grated gingerroot
1/2 teaspoon red chili paste
1 tablespoon hoisin sauce

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 Cold Noodles image

Szechuan style cold noodle salad

Provided by Elaine

Categories     staple

Time 20m

Number Of Ingredients 12

2 serving egg noodles or Alkaline noodles
1/2 English cucumber ( ,peeled and shredded (You can use bean sprout too))
1/2 tbsp. sesame oil
3 tsp. sugar
2 tsp. vinegar
1/2 tbsp. sesame paste
a small pinch of salt
1 tbsp. light soy sauce
1 tbsp. Szechuan style chili oil + a slightly more for drizzling ( ,or as needed)
1 garlic cloves ( ,smashed and finely chopped)
chopped scallion for garnishing
smashed toasted peanuts for garnishing

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

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