Recipes from around the web:
Bok Choy Stir Fry (return to top)
- 2 Tbsp soy sauce
- 2 Tbsp water
- 2 tsp sugar
- 1 Tbsp canola oil
- 1 tsp sesame oil
- 1 bunch bok choy
- 4 green onions, chopped
- 3 cloves garlic, minced
- Crushed red-pepper flakes
- 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside.
Cut bok choy ribs and leaves crosswise into 2-inch pieces.
In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, green onions, garlic, soy sauce mixture and pepper flakes to taste.
Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over
Bok Choy Salad (return to top)
- 1/2 c red wine vinegar
- 1/2 c olive oil
- 1/2 c sugar
- 1 T soy sauce
- 1/4 c margarine
- 1/4 c slivered almonds
- 1/4 c sesame seeds
- 2 (3 ounce) packages ramen noodles
- 1 medium head bok choy
- 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside.
Melt margarine in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the margarine along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel.
Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once.
Garlicky Bok Choy Sauté (return to top)
- 3 Tbsp peanut oil
- 1 tsp salt
- 1 1/2 lb. bok choy
- 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy.
Stir-fry until bok choy is wilted, about 3 minutes.
Serve as side dish
Chinese Delight (return to top)
- 1/4 c peanut oil
- 3 Tbsp each minced garlic & ginger
- 1 lb boneless, skinless chicken breasts, cut in bite-sized pieces
- 1 lb scallops
- 1/4 c each soy sauce & dry sherry
- 1 (14-oz) can black beans, drained
- 1 onion, coarsely chopped
- 3 stalks bok choy, slivered
- 1 sweet red pepper, julienne
- 1 Tbsp chili paste
- 1/4 c hoisin sauce
- 1/2 c chicken broth
- 2 Tbsp corn starch
In wok over medium heat, heat oil; add garlic and ginger. Cook 1 minute.
Raise heat to high; add chicken and scallops. Stir until chicken loses its translucence.
Add soy sauce, sherry, beans, onions, bok choy, and red pepper. Add chili paste and hoisin sauce; stir.
Add corn starch to chicken broth and stir. Add to pan; cook and stir until sauce thickens. Serve at once over hot rice.
Asian Stir-Fry (return to top)
-Carolyn V. “Stir-fry is an easy way to whip up a healthy, flavorful and versatile dish. Substitute chicken or shrimp for the beef, or use tofu and vegetable stock for a vegetarian version. A healthy meal for the whole family! Bok choy is a wonderful leafy vegetable, packed with vitamins A & C and calcium. This makes enough for 4, particularly if you serve with rice.”
- 2 Tablespoons fresh ginger (grated or sliced thin)
- 1 Tablespoon garlic, chopped or through a garlic press
- 3 Tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons corn starch
- 1/2-3/4 pound of stir fry beef (or a steak of your choice, cut into strips, flank works well)
- 2 teaspoons toasted sesame oil
- 6-8 ounces of mushrooms of your choice, sliced (I use a wild mushroom mix or shitake for good flavor)
- 3 carrots, thinly sliced
- 1 medium head bok choy (yields about 2 cups uncooked): Divide stems & leaves, slice stems into 1.4 inch strips, slice up leaves into about 1 inch strips
- 1 cup beef both and 2 teaspoons corn starch, whisked together.
Combine marinade with beef strips in bowl, set aside to marinade at least 30 minutes.
In a stir-fry pan, heat 1 tsp toasted sesame oil on medium high heat. Once pan is pretty hot, add bok choy stem slices and carrots, cook 2 minutes. Add mushrooms and cook another 3 or 4 minutes. Dump contents of stir-fry pan into a bowl and set aside.
Add last teaspoon of toasted sesame oil to pan and allow to heat. Add bok choy leaves and cook 3 minutes or so, until they wilt. Add them to the rest of the veggies in the bowl.
Put the meat and marinade into the hot stir-fry pan. Cook about 4-5 minutes or until meat appears cooked through. Add meat to the veggie bowl.
Add beef broth mixture to the pan and bring to a boil. Allow to boil for a minute or so, until the broth begins to thicken. Add contents of veggie bowl to the broth, toss to combine and allow to heat through.
Serve hot by itself or over rice.
-Use any combination of veggies you like (of course this will change the nutritional info). Buy a package of stir-fry veggies already cut at the market to save time.
-I grate fresh ginger using a microplane. Some stores sell grated ginger in a tube, found in the herb / produce section. If you use that type, cut it in half, as it tends to be more powerful. You can always add more later.