BOK CHOY WITH THAI-STYLE DRESSING
Make and share this Bok Choy With Thai-Style Dressing recipe from Food.com.
Provided by English_Rose
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
- Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
- Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
- Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.
BABY BOK CHOY WITH THAI PEANUT SAUCE
Yummy, crunchy, and spicy.
Provided by cormgtr
Yield 4
Number Of Ingredients 12
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
THAI LIME CHICKEN WITH BOK CHOY
Make and share this Thai Lime Chicken With Bok Choy recipe from Food.com.
Provided by Neonprincess
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan; cook chicken in batches until cooked through.
- Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
- Boil, steam or microwave bok choy until tender; drain.
- Add lime slices to same frying pan and cook until both sides are browned.
- Divide chicken among service plates.
- The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
- Serve with bok choy, lime slices and jasmine rice.
Nutrition Facts : Calories 233.3, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 487.3, Carbohydrate 10.1, Fiber 0.9, Sugar 7.3, Protein 28
CHICKEN PAD THAI
I cobbled this one together after eating something similar at Tampopo, it's not quite the same, but it is good, and low fat too!
Provided by Constant Debauchery
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 27
Steps:
- Mix the chicken with half the sesame oil, flour, half the soy sauce and half the ginger paste and leave to marinade as long as possible (overnight if you can).
- Combine the remainder of the soy sauce, stock cube, sherry, vinegar, tomato puree, dried chilli, water and lemon juice in a jug.
- Fry the chicken until brown then set aside.
- Stir fry the onion, mange tout, baby sweetcorn and red and yellow peppers with the rest of the sesame oil and ginger paste for 2-3 minute.
- Add half the carrot, the bamboo shoots and water chestnuts and stir fry for a further 2 minute.
- Add the chinese leaves and half the beansprouts.
- Add the sauce mix from the jug and the thai sweet chilli sauce and mix well.
- While you are stir-frying, boil the noodles in a pan of water (usually about 5 min).
- Drain the noodles and add to your stir fry and mix well.
- Serve in bowls and garnish with the remainder raw carrot and beansprouts and the coriander and peanuts.
Nutrition Facts : Calories 904.2, Fat 21, SaturatedFat 4.8, Cholesterol 80, Sodium 2945.4, Carbohydrate 128.5, Fiber 19.1, Sugar 26.9, Protein 46.6
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