Zippy Stir Fried Baby Bok Choy Recipes

STIR FRIED BOK CHOY

Steps:

• Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

STIR-FRIED BOK CHOY OR STURDY GREENS

Steps:

• If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
• Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

STIR-FRIED BABY BOK CHOY WITH GARLIC

Steps:

• Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
• Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

STIR FRIED BABY BOK CHOY

Steps:

• Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
• In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.

ZIPPY STIR-FRIED BABY BOK CHOY

Steps:

• Mix well first seven seasoning ingredients in small glass dish; set aside.
• Heat oil in wok or large skillet over medium-high setting; add cabbage and stir fry until done but not soggy (a little crisp).
• Reduce heat to low, stir in seasoning mix well, and cover; allow flavors to meld for 1-2 minutes.
• Optional: add sesame seeds or cashews before serving.

GARLIC BABY BOK CHOY STIR FRY

Steps:

• Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
• Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
• Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
• Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

STIR FRIED BOK CHOY AND MUSHROOMS

Steps:

• Rinse dried mushooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
• Heat oil in wok. Stir fry garlic till brown.
• Add bok choy 1 minute, add mushrooms for another 2 minutes.
• Stir in soaking liquid and oyster sauce. Toss and serve.

BABY BOK CHOY STIR FRY

Steps:

• Cut 1.5 pounds of baby bok choy into half.
• Then, soak them for at least 15 minutes. Wash and rinse a few times (3 times).
• While soaking the baby bok choy, mince 4 cloves of garlic.
• When the pak choi is clean, pour 1 tablespoon of vegetable oil into a non-stick pan. Turn on medium fire, add minced garlic. Stir fry the garlic a little bit.
• After that, add the washed baby bok choy into the non-stick pan. Pour 1/2 cup of water and 1/8 teaspoon of salt (Add salt to your taste) into the vegetable. Cover the lid for a couple minutes.
• Next, flip the other side. Cover the lid again for 1 minute. Then, stir fry them a little bit until it's soft.