10 MINUTE LEMON GARLIC SAUTEED BOK CHOY
Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it's important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it's okay to transfer everything out of the pan a minute early.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 10m
Yield Makes approximately 4 servings
Number Of Ingredients 6
Steps:
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
- Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
Nutrition Facts : Calories 60, Protein 1 g, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg
SAUTéED BOK CHOY
Sautéed bok choy is an easy to make and flavorful side dish that will go well with all of your Asian-inspired dinners. It's a 5-ingredient recipe that is made in under 10 minutes. You'll love it!
Provided by Kristen Stevens
Categories Side Dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon of the cooking oil in a large pan over medium-high heat. Add the bok choy cut side down. Let it cook undisturbed for 4 minutes, or until it is golden.
- Turn the bok choy pieces over and pile them on one side of the pan. Add the remaining teaspoon of oil, ginger, and garlic to the pan and let them cook for 1 minute.
- Gently mix the bok choy with the ginger and garlic then make sure that they're cut side up. Drizzle the soy sauce over top and let them cook for 2 minutes more. NOTE: if you like your bok choy well-cooked, add a tablespoon of water to the pan and cover it with a lid to steam the bok choy for an additional 2 minutes.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 69 kcal, Sugar 2 g, Sodium 362 mg, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 5 g, Fiber 2 g, Protein 3 g, UnsaturatedFat 4 g
ROASTED CHO CHO (CHAYOTE)
Paleo, gluten free, vegan roasted chayote, a slightly sweet and utterly delicious squash
Provided by Charla
Categories Appetiser
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
- Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
- Prepare the dry rub by combining all of the herbs together in a separate bowl.
- Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
- Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
- Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
- Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.
Nutrition Facts : Calories 55 kcal, Sugar 2 g, Sodium 295 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving
SAUTEED CHOKO
Make and share this Sauteed Choko recipe from Food.com.
Provided by Kiwi Kathy
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel and quarter your choko, removing the hard, pithy seed in the middle. Slice lengthways so that you have long, thin slices.
- Melt the butter, then throw in the slices on a medium heat, turning to coat in the butter.Leave to saute, turning every so often. After about 15 to 20 minutes they will have browned like potato chips, and will be soft but not squishy.
- Put in a bowl and toss in lemon juice and finely chopped parsley. Season with salt and pepper.
Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 55.1, Carbohydrate 6.2, Fiber 2.3, Sugar 2.1, Protein 1.2
STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR
This vegetable originates from Mexico and is now known all across the globe. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
- Mix next five ingredients together and fill cavities loosely.
- Saute pulp in olive oil until golden and add tomatoes.
- Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
- Simmer, covered, for 90 minutes or bake in a slow oven (325F).
- Serve hot with sauce.
Nutrition Facts : Calories 302.1, Fat 19.4, SaturatedFat 8.3, Cholesterol 63.9, Sodium 85.3, Carbohydrate 17.1, Fiber 3.8, Sugar 5.6, Protein 15.6
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