Bok Choi With Peanuts And Cilantro Recipes

BABY BOK CHOY WITH THAI PEANUT SAUCE

Baby Bok Choy with Thai Peanut Sauce image

Yummy, crunchy, and spicy.

Provided by cormgtr

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon Sriracha sauce
1 medium lime, juiced
1 (1 inch) piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon olive oil
2 medium heads baby bok choy, halved lengthwise, or more to taste
salt and freshly ground black pepper to taste
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g

BOK CHOI WITH PEANUTS AND CILANTRO

Bok Choi With Peanuts and Cilantro image

I found this searching for ways to use the abundance of bok choi in my garden. It was wonderful and quick to make. http://whatdidyoueat.typepad.com/what_did_you_eat/2007/01/whb_bok_choi_wi.html

Provided by jamiemorin

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons roasted peanuts
1/8 teaspoon red pepper flakes
1 pinch salt
4 cups bok choy
2 tablespoons peanut oil
1 cup onion, finely chopped
4 teaspoons ginger, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
3 tablespoons water
1 cup cilantro, chopped

Steps:

Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.
Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.

Nutrition Facts : Calories 181.3, Fat 14, SaturatedFat 2.2, Sodium 704.5, Carbohydrate 10.8, Fiber 3, Sugar 3.4, Protein 6

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