Broccoli And Bok Choy Soup Recipes

SAUTEED BOK CHOY AND BROCCOLI

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.

BROCCOLI AND BOK CHOY SOUP

Steps:

• Sauté onion and three cloves of chopped garlic in butter and olive oil for about ten minutes. Add the leeks and cook for another 5 minutes. Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes. Add the lemon juice and stir. Next comes the chicken stock and one tablespoon of mint, bring to a boil and simmer for about 30 minutes or until the broccoli and bok choy are tender. Salt and pepper to taste. Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint. Puree. Garnish with remaining mint, julienne green onions, and crumbled feta.

BOK CHOY-BROCCOLI STIR-FRY

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.