STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI
Steps:
- Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
- Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
- In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
- Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
- Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
- Add soy sauce, toss and serve.
EASY ROASTED BOK CHOY RECIPE
This tender crisp roasted bok choy recipe makes an easy and healthy 12 minute, low calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and sprinkle of sesame seeds.
Provided by Cheryl
Categories Side Dish
Time 12m
Number Of Ingredients 10
Steps:
- Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
Nutrition Facts : Calories 150 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 318 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BOK CHOY RAMEN SALAD
This is an amazing salad!
Provided by Heather Roscelli
Categories Salad
Time 12m
Yield 6
Number Of Ingredients 12
Steps:
- Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
- Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
- Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 44 g, Fiber 5.4 g, Protein 10.3 g, SaturatedFat 10.4 g, Sodium 1101.6 mg, Sugar 25.1 g
BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
BOK CHOY AND BROCCOLI SALAD
Make and share this Bok Choy and Broccoli Salad recipe from Food.com.
Provided by Kevlarturtle
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine bok choy, broccoli, green onions and almonds.
- In a small bowl, whisk together remaining ingredients.
- Toss dressing with vegetables and serve.
BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD
Cool summer salad with tangy, sweet dressing. My sister in law has served this at family gatherings and finally gave me her recipe! Included refrigeration time in prep time. Enjoy!
Provided by HopeK
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
- In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
- Pour dressing over salad and toss to evenly coat.
- Toss sunflower seeds& almonds on top.
- Toss salad to mix thoroughly.
- Refrigerate 30 minutes to 1 hour before serving.
GRILLED BOK CHOY SALAD
Provided by Food Network
Time 20m
Yield 4 servings for appetizer, 2 servings for entree
Number Of Ingredients 18
Steps:
- Heat a grill to medium-high heat.
- Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
- Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
- Yield: about 1 cup
BOK CHOY-BROCCOLI STIR-FRY
Make and share this Bok Choy-Broccoli Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 37m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium-high heat.
- Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
- Add in broccoli and bok choy; stir-fry for 1-2 minutes.
- Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.
Nutrition Facts : Calories 74.9, Fat 4.9, SaturatedFat 0.6, Sodium 253.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.9, Protein 2.5
CRUNCHY BOK CHOY SALAD
Wonderful, good for you, and you won't have anything to say but 'give me more.'
Provided by Cookmaster
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
- Toss bok choy, green onions, and ramen noodles with the almonds.
- Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
- Pour dressing over vegetables and toss to mix.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 31.8 g, Fat 35.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 506.5 mg, Sugar 23 g
SAUTéED BOK CHOY AND BROCCOLI
Steps:
- Cut the white stalks from the bok choy; slice the stems into 1-inch pieces. Coarsely chop the green leaves. Peel the stalks from the broccoli; slice 1/4 inch thick. Cut the florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add the bok choy stalks and broccoli; cover. Simmer over medium-low heat until the broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until the water evaporates, 2 to 4 minutes. Add the bok choy leaves, oil, and garlic. Cook, tossing often, until the garlic is fragrant, 2 minutes.
- Press the ginger in a sieve over the skillet to release its juices. Stir in the soy sauce.
SAUTEED BOK CHOY AND BROCCOLI
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
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
BOK CHOY SALAD
This wonderfully crunchy salad has a great taste and wholesome appeal!
Provided by SUSANNECS
Categories Salad Green Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Combine bok choy and green onions; cover and chill.
- Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
- Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
- Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 7.3 g, Fat 14.1 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 111 mg, Sugar 2.2 g
BOK CHOY SALAD
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.
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