Bok Choy With Tomato And Cheese Recipes

BOK CHOY WITH TOMATO AND CHEESE

Steps:

• Place the baby bok choy cut side down in a ceramic oven safe skillet (if no non stick ceramic, just put oil in your skillet first -- it must be oven safe) over a medium high heat.
• Sprinkle spices on top.
• Then top with tomatoes then cheese.
• Turn on broiler.
• Cook for a few minutes.
• Move pan to broiler and leave until the cheese is well melted and just started to brown.
• If this is your meal, eat 1 bok choy worth. If it is a side, serve 1 cut half per person.

BOK CHOY DUMPLINGS

Steps:

• Steam the bok choy until wilted. After it cools, drain it and finely chop it. Make sure there is no excess liquid. Place bok choy in a medium sized bowl.
• Puree tofu and egg whites in a food processor. Add this mixture to the bok choy.
• Add scallions to bok choy mixture.
• Combine the remaining ingredients, except for the wonton wrappers, in a small bowl. Add this to the bok choy mixture and mix well.
• To form the dumplings: Put about 2 teaspoons of the bok choy mixture into the center of a wonton wrapper. Pull sides of dough up and pinch them together at three or four points, leaving the middle of the filling exposed at the top.
• Steam the dumpling over boiling water for about 4 minutes or until they look cooked through.
• When eating, you can dip these in a little soy sauce or other asian sauces.

ORANGE ROUGHY WITH BOK CHOY AND CHERRY TOMATOES

Steps:

• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for about 3 minutes, or until soft, stirring occasionally.
• Add the fish, broth, wine, and pepper to the skillet. Bring to a simmer, still over medium-high heat. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the fish flakes easily when tested with a fork.
• Meanwhile, trim and discard the ends of the bok choy stalks. Slice the stalks crosswise into 1/4-inch pieces. Transfer to a small bowl. Cut the bok choy leaves crosswise into thin strips. Transfer to a separate small bowl. Halve the tomatoes. Add to the bok choy leaves. Set aside.
• Put the flour in a small bowl. Add the water, whisking to dissolve. Set aside.
• When the fish is done, use a slotted spatula or slotted spoon to transfer to a platter. Cover with aluminum foil to keep warm. (The fish will continue to cook slightly as it stands.)
• Add the bok choy stalks to the skillet. Increase the heat to medium high and bring to a simmer. Simmer for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
• Stir in the flour mixture. Cook for 1 to 2 minutes, or until thick and bubbly, stirring occasionally. Reduce the heat to low.
• Add the bok choy leaves and tomatoes. Cook for 1 to 2 minutes, or until the leaves are tender and the mixture cools slightly, stirring occasionally. Remove from the heat (leave the stove on).
• Stir in the sour cream. Return to the heat and cook for 1 to 2 minutes, or until warmed through, stirring occasionally. Spoon over the fish.
• Cook's Tip on Bok Choy
• To make slicing bok choy easier, stack the leaves and roll them up together, starting from a long side. Slice the roll crosswise into thin strips.
• nutrition information
• (Per Serving)
• Calories: 157
• Total Fat: 2.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 71mg
• Sodium: 149mg
• Carbohydrates: 11g
• Fiber: 2g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 2 Vegetable
• 3 Very Lean Meat

BOK CHOY WITH APPLE

Steps:

• Stir fry all ingredients over medium heat for 5 minutes.