Bean Bok Choy And Bacon Stew Recipes

BACON-Y BOK CHOY

Steps:

• Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
• Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

BOK CHOY STIR-FRY WITH CANADIAN BACON

Steps:

• Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
• Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
• Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS

Steps:

• Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
• Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
• Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

BACON STEW

Steps:

• Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
• Continue layering and seasoning and finish with a layer of potatoes.
• Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
• Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
• Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.

BEAN, BOK CHOY, AND BACON STEW

Steps:

• In a large saute pan, cook the bacon until crisp. Drain on paper towels. Pour off all but 1 tbs of the bacon fat from the pan, and add the bok choy and the garlic. Cook quickly, until nearly tender. Add chicken broth and beans, sprinkle with 2 tbs finely chopped dried tomatoes and 1/2 tsp salt-free cajun seasoning. Bring to boil and ladle into bowls. Top with bacon strips and serve at once.