Bok Choy And Asparagus Stir Fry Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST BOK CHOY



Best Bok Choy image

Provided by Guy Fieri

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons grapeseed oil
1 medium red onion, thinly sliced
1 red bell pepper, julienned
1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
2 cups cremini mushrooms, wiped clean, halved and sliced
3 baby bok choy, sliced into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon soy sauce
2 teaspoons fish sauce
Freshly cracked black pepper

Steps:

  • In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
  • Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

BOK CHOY AND ASPARAGUS STIR-FRY



Bok Choy and Asparagus Stir-Fry image

Simple, quick, and easy asparagus and bok choy stir-fry! Serve over rice or noodles.

Provided by Tanya S.

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 17

1 teaspoon water, or as needed
1 teaspoon cornstarch, or more as needed
½ cup low-sodium beef broth
½ cup low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons wine vinegar
2 teaspoons red pepper flakes
1 teaspoon white sugar
1 clove garlic, minced
¼ teaspoon ground ginger
2 tablespoons vegetable oil, or as needed
½ pound asparagus, cut into 1-inch pieces
½ onion, chopped, or more to taste
2 cloves garlic, minced
4 heads baby bok choy
1 zucchini, chopped
4 teaspoons toasted sesame seeds

Steps:

  • Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
  • Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 21.9 g, Fat 9.9 g, Fiber 7.6 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 1374.6 mg, Sugar 9.7 g

SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS



Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers image

Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 39m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
16 large shrimp (shelled and deveined)
2 tablespoons minced garlic
3 bell peppers, one each of red,yellow and green,seeded and diced
6 large shiitake mushrooms, stemmed and sliced
1 small bok choy, trimmed of outer leaves and chopped
1 cup sliced canned water chestnut
2 tablespoons soy sauce
1 cup chicken stock
4 scallions
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons chopped cilantro
2 tablespoons freshly squeezed lemon juice

Steps:

  • Heat the canola oil in a large wok or saute pan.
  • When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
  • Remove the shrimp from the pan and set aside.
  • Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
  • Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
  • Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
  • Serve immediately.

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

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE



Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

BOK CHOY STIR-FRY



Bok Choy Stir-Fry image

This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)

Provided by Manda

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Steps:

  • Heat oil in saucepan over medium heat.
  • Add garlic, ginger, black pepper, and bok choy.
  • Stir fry about 3 min.
  • In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
  • Whisk well.
  • Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
  • Serve hot.

STIR-FRIED BEEF WITH BOK CHOY



Stir-Fried Beef With Bok Choy image

Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 50m

Yield 5 serving(s)

Number Of Ingredients 18

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Steps:

  • Trim fat from beef; cut beef with grain into 2-inch strips.
  • Cut strips across grain into 1/8-inch slices.
  • Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
  • Cover and refrigerate 30 minutes.
  • Separate bok choy leaves from stems.
  • Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
  • Cut green onions into 2-inch pieces.
  • Mix 2 tablespoons cornstarch and the water.
  • Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  • Add 3 tablespoons vegetable oil; rotate wok to coat side.
  • Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
  • Remove beef from wok.
  • Add 3 tablespoons vegetable oil to wok; rotate to coat side.
  • Add bok choy stems; stir-fry 1 minute.
  • Stir in bok choy leaves and 1/8 teaspoon salt.
  • Stir in chicken broth; heat to boiling.
  • Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
  • Stir in beef and oyster sauce; heat to boiling.
  • Garnish with green onions.

Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2

STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

BEEF AND BOK CHOY STIR FRY



Beef and Bok Choy Stir Fry image

This amazing fifteen minute meal is packed with tender beef, crunchy bok choy, and earthy mushrooms an easy homemade stir fry sauce. So good and so easy.

Provided by Kristen McCaffrey

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 11

1/4 cup low sodium chicken broth
1/4 cup oyster sauce (GF if needed)
2 tbsp low sodium soy sauce (GF if needed)
1 tbsp ginger, minced
1 tbsp garlic, minced
1 teaspoon cornstarch
4 tsp. vegetable oil, divided
1.33 lbs. lean sirloin steak, cut into strips
1 lb bok choy, chopped
1 cup mushrooms
4 green onions, chopped

Steps:

  • Add the chicken broth, oyster sauce, soy sauce, garlic, ginger, and cornstarch to a small bowl. Stir to combine.
  • Add half the oil to a pan or wok over high heat. Add the beef and cook for 1-2 minutes until browned but not fully cooked. Remove and set aside.
  • Add remaining oil to the pan. Add the vegetables to the pan and cook for 3-4 minutes. Turn the heat down to medium and add the sauce. Cook for 3-4 minutes until sauce thickens and vegetable are tender crisp.
  • Add the beef to the pan and cook for 1 minute or until steak is cooked to your liking.

Nutrition Facts : ServingSize 2 cups, Calories 278 cal, Carbohydrate 9 g, Fat 10 g, Protein 37 g, Fiber 2 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 917 mg, Sugar 2 g

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY



Chili Chicken Stir-fry With Asparagus and Bok Choy image

Make and share this Chili Chicken Stir-fry With Asparagus and Bok Choy recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mild sweet chili sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar or 2 tablespoons dry sherry
3 -4 cloves garlic, crushed
1 1/2 teaspoons fresh grated ginger
3 small fresh red chilies, finely chopped,deseeded if you want less heat
1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
2 tablespoons peanut oil, divided
2 onions, halved then sliced in wedges
1 lb asparagus
3/4 lb baby bok choy, shredded
2 tablespoons green onion tops, chopped

Steps:

  • Combine the first eight ingredients in a glass bowl, add the chicken, mix.
  • Cover and refrigerate for several hours or overnight.
  • Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
  • Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
  • Now drain the chicken from the marinade, reserve the marinade.
  • Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
  • Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
  • Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
  • Transfer to a serving dish and sprinkle on the green onions….

Nutrition Facts : Calories 400.8, Fat 14.5, SaturatedFat 3.1, Cholesterol 141.8, Sodium 880.7, Carbohydrate 29.8, Fiber 5, Sugar 17.8, Protein 40.3

ASPARAGUS, CABBAGE AND CHICKEN OR CHICKEN STIR-FRY



Asparagus, Cabbage and Chicken or Chicken Stir-Fry image

Whipped this one up randomly one night and it turned out great. Over did the heat a bit with the pepper flake, but even so it was quite good. I left the extra heat in the recipe, but feel free to halve or more if you don't like too much heat.

Provided by MC Baker

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb seitan chicken strips or 1 lb chicken breast, strips
1/2 cabbage, sliced in 1/2 inch pieces
1 lb thin asparagus, washed and bottom 2 inches (or more)
1 red bell pepper, diced
2 tablespoons vegetable oil
2 tablespoons finely chopped ginger
1/2 cup soy sauce
1 1/2 tablespoons red pepper flakes
1 tablespoon black cherry jam or 1 tablespoon other jam

Steps:

  • Heat the oil and add add the cabbage, soy sauce, jam and red pepper flake.
  • Cook on high 3-5 minutes until cabbage has started to wilt.
  • Add the chicken, ginger, asparagus and bell pepper.
  • Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.
  • Serve with white or brown rice.

EASY BOK CHOY



Easy Bok Choy image

There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.

Provided by Frantic Cook

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 4

1 tablespoon vegetable oil
2 cloves garlic, crushed and chopped
8 heads baby bok choy, trimmed and cut into bite-size pieces
salt to taste

Steps:

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC



Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

SHRIMP AND BOK CHOY STIR-FRY



Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

Steps:

  • Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
  • Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

JAPANESE NOODLES WITH BOK CHOY AND TOFU



Japanese Noodles with Bok Choy and Tofu image

Provided by Aviva Goldfarb

Categories     Onion     Soy     Sauté     Vegetarian     Quick & Easy     Bok Choy     Noodle     Soy Sauce     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons oriental sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 heads bok choy, bottom third discarded, leaves thickly sliced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Steps:

  • Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

STIR-FRIED SESAME BABY BOK CHOY



Stir-Fried Sesame Baby Bok Choy image

In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

1 pound baby bok choy
1½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

  • Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
  • In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
  • 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.

BOK CHOY, CARROTS AND GREEN BEANS



Bok Choy, Carrots and Green Beans image

A refreshing stir fry. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Green Beans

Yield 6

Number Of Ingredients 7

1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped bok choy
⅓ cup low sodium, low fat vegetable broth
1 tablespoon light soy sauce

Steps:

  • Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 4.8 g, Fat 0.9 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 123 mg, Sugar 1.6 g

STIR-FRIED CHICKEN WITH BOK CHOY



Stir-Fried Chicken with Bok Choy image

In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

Steps:

  • In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

More about "bok choy and asparagus stir fry food"

AMAZING ASPARAGUS AND BOK CHOY STIR-FRY
amazing-asparagus-and-bok-choy-stir-fry image
Add chicken, stir-fry until browned, about 5 minutes. Add shallots, garlic and ginger; stir-fry 1 minute. Remove to medium bowl. Add remaining …
From netnewsledger.com
Author Foodland Ontario


ASPARAGUS AND BOK-CHOY FRITTATA RECIPE - FOOD & WINE

From foodandwine.com
5/5 (30)
Published 2013-12-07
Servings 4
  • Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
  • Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.


BOK CHOY STIR-FRY RECIPE WITH SAVORY MUSHROOMS AND QUINOA

From organicauthority.com


PORK, BOK CHOY AND BLACK BEAN STIR-FRY RECIPE | GOOD FOOD

From goodfood.com.au
  • Put 1.5 litres (52 fl oz/6 cups) water in a saucepan and bring to the boil over medium heat. Add the rice and cook for 30–35 minutes, stirring occasionally, until the rice is tender.
  • Meanwhile, slice the pork into strips across the grain. Heat a wok over medium—high heat, add half the sesame oil and swirl to coat the wok. Add the onion, garlic and ginger to the wok and cook for 3–4 minutes, being careful that the garlic doesn't burn. Add the capsicum and cook for 2–3 minutes. Remove from the wok.
  • Heat the remaining sesame oil in the wok, add the pork in batches and briefly stir–fry until browned. Reheat the wok between batches.


BOK CHOY STIR FRY WITH OYSTER SAUCE AND GARLIC OIL - DAILY COOKING …

From dailycookingquest.com
  • Heat oil in a frying pan. Add oyster sauce, water, sugar, and ground white pepper. Stir until the sauce bubbles. Turn off heat and pour the sauce on the bok choy.
  • Give the frying pan a quick clean. Heat the oil and stir fry the garlic until fragrant and garlic turns golden brown. Turn off heat and pour the garlic oil onto the bok choy. Serve immediately.


ADVENTURES WITH ASPARAGUS - THIS SEASONAL FOOD BURSTS WITH RADIANT ...
Add remaining oil, asparagus, bok choy and 2 Tbsp. (30 mL) water to wok; stir-fry about 3 minutes until vegetables are tender-crisp. Return chicken mixture to wok; add sauce. Stir-fry until sauce ...
From torontosun.com


BOK CHOY: HEALTH BENEFITS, NUTRITION INFORMATION, HOW TO PREPARE …
Bok choy, a cruciferous green vegetable, is a member of the Brassica family.It’s also called pak choi or Chinese cabbage. Unlike most cruciferous vegetables grown in the United States, such as ...
From webmd.com


HOW TO PREP BOK CHOY FOR STIR-FRY | COOK'S ILLUSTRATED
1. Trim the bottom inch from the head of bok choy. Wash and dry the leaves and stalks. Cut the leafy green portion away from either side of the white stalk. 2. Cut each stalk in half lengthwise and then crosswise into ¼-inch-wide pieces. 3. Stack the leafy greens and then slice them crosswise into ½-inch-wide strips.
From cooksillustrated.com


ASPARAGUS MUSHROOM STIR-FRY - CANADIAN LIVING
Method. Trim off tough ends of asparagus; cut each stalk diagonally into 4 pieces. In saucepan of boiling water, blanch asparagus until tender-crisp, about 3 minutes; drain well. In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute. Add asparagus, shiitake mushrooms, salt and pepper; stir-fry ...
From canadianliving.com


BOK CHOY WITH GARLIC RECIPE - MARCIA KIESEL | FOOD & WINE
Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove …
From foodandwine.com


STIR-FRIED BABY BOK CHOY - SAVEUR
Add vegetable oil, then add bok choy and stir-fry until heated through, about 1 minute. Add oyster sauce and chicken stock and stir-fry until liquid has reduced slightly, about 30 seconds. Season ...
From saveur.com


STIR-FRY - FOOD & WINE
Stir-Fried Chicken with Chinese Cabbage. A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it …
From foodandwine.com


TANGERINE BOK CHOY & BEEF STIR-FRY RECIPE | EATINGWELL
Tangerine juice and savory oyster sauce are the foundation of the stir-fry sauce in this healthy recipe for Chinese orange beef. Don't skip the orange zest sprinkled over the stir-fry at the end--it delivers the biggest flavor punch. Serve over brown rice or quinoa.
From mjcfood.wew.selfip.com


BOK CHOY AND ASPARAGUS STIR FRY | EMERILS.COM
Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat. Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice. Shop. Emeril Footwear Line . Chef Emeril Launches Kicked Up Footwear Line . Buy …
From emerils.com


4 BABY BOK CHOY RECIPES YOU CAN MAKE IN JUST 30 MINUTES
Add just the chopped bok choy stems, asparagus, bell pepper and sesame oil. Stir, and let cook for about 3 minutes. Stir, and let cook …
From sheknows.com


BEST BABY BOK CHOY STIR FRY RECIPES | QUICK AND EASY | FOOD …
Baby Bok Choy Stir Fry. by Christine Cushing. October 26, 2010. 2.5 (152 ratings) Rate this recipe YIELDS. 4 servings. Baby bok choy is one of my favourite greens and I love to add it to any stir fry. In this recipe I let it go solo because it cooks up super fast! Serve this with some grilled chicken skewers tossed with a splash of mirim, sake and minced ginger. …
From foodnetwork.ca


OYSTER SAUCE CHICKEN WITH BOK CHOY - FOOD NETWORK
As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for one minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and …
From foodnetwork.co.uk


HEALTHY BOK CHOY STIR FRY RECIPES | EATINGWELL

From eatingwell.com


VIDEO: BOK CHOY WITH ASPARAGUS STIR FRY AND SAUSAGE
RELOAD YOUR SCREEN OR TRY SELECTING A DIFFERENT VIDEO. Emeril Lagasse makes a stir fry dish in a wok from Hong Kong, Bok Choy with asparagus and sausage. More Less.
From marthastewart.com


WHAT IS BOK CHOY—AND WHAT DO YOU DO WITH IT? | MYRECIPES
Our most popular bok choy stir-fry recipe is as delicious as it is simple to make: All you need is a wok or frying pan, a few simple ingredients, and about 10 minutes. Pro-tip from the test kitchen: Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce. Bok Choy Recipes . Pork and Bok Choy Stir-Fry. Credit: Hector Manuel …
From myrecipes.com


RECIPE - SPICY SHRIMP AND SNOW PEA STIR-FRY
FOOD & DRINK > Spicy Shrimp and Snow Pea Stir-Fry ... Cooking times are approximate: the vegetables should be cooked but still have some bite. 10 asparagus spears 2 oz (60 g) snow peas, about 1 handful 4 baby bok choy or 1 small regular bok choy 1 yellow or red pepper 2 carrots ½ lb (250 g) medium or large shrimp 1 tbsp (15 mL) vegetable oil 2 tbsp (25 mL) finely …
From lcbo.com


LA CHOY TERIYAKI STIR FRY SAUCE
Instructions. tbsp. . mix all ingredients and serve. 14.4 oz. stir fry the bok choy, celery, peppers, chestnuts, . Combine a half-cup of sauce with your favorite meat and a bag of frozen, mixed vegetables for a quick and delicious meal. Add the celery, onions, water, salt, pepper, soy sauce and bean . La Choy Teriyaki Stir Fry Sauce & Marinade, 14.5 Ounce Open …
From blendedlearning.bangkok.unesco.org


HOW TO CUT BOK CHOY | RECIPES, DINNERS AND EASY MEAL …
Bok choy can vary in flavor, size and color. Varieties with larger leaves work great for salads and soups, and those with narrower heads are perfect for stir-fry meals.
From foodnetwork.com


STIR-FRY CHICKEN WITH BABY BOK CHOY & PEPPERS | CHICKEN.CA
Baby bok choy is one of my favourite greens for a stir-fry as it cooks quickly and has a mild, sweet taste. The bit of brown sugar is added to balance and heighten the flavours and the dish is finished with a sprinkle of fresh cilantro and crunchy, toasted almonds.
From chicken.ca


BOK CHOY: NUTRITION, BENEFITS, RISKS, AND HOW TO EAT IT
You can consume bok choy raw, roasted, or cooked on the stovetop in a soup, stir-fry, or fried rice dish. You can incorporate bok choy into …
From healthline.com


BOK CHOY RECIPES | FOOD & WINE
Go to Recipe. Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, cut the stems into 1 1/2-inch pieces and stir-fry them separately ...
From foodandwine.com


ASIAN SHRIMP STIR FRY RECIPE WITH ASPARAGUS AND BOK CHOY – GRIT
Add asparagus and bok choy, tossing to coat with oil. Cook for a couple minutes, stirring frequently, until vegetables are crisp-tender. Add shrimp and cook, still stirring, until completely pink. If at any point in this process your pan starts to look dry, add just enough oil to keep everything coated. Add soy sauce mixture and allow to bubble until just slightly thickened.
From grit.com


CHICKEN AND ASPARAGUS STIR FRY - DINNER AT THE ZOO
Season the chicken with salt and pepper to taste. Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned. Add the asparagus to the pan and cook for 3-4 minutes or until tender. Add the garlic and ginger and cook for 30 seconds. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil ...
From dinneratthezoo.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search