SAUTEED BABY BOK CHOY RECIPE
This healthy, fresh Sauteed Baby Bok Choy serves well as a midweek side dish to accompany any protein. Easily prepared in less than 15 minutes.
Provided by Savory Thoughts
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Wash the stalks to remove any dirt. Next, slice the baby Bok choy in halves and place them in large plate or bowl.In a small bowl, prepare the sauce in which you will use to cook the vegetables. Mix together the Worcestershire sauce, water, vinegar, salt, and garlic. Set aside.
- Heat the oil and add the Bok Choy stalks to the hot oil face down. Cook on high heat for about 6-8 minutes uninterrupted or until they start to brown.Once the vegetables are brown, turn them over and pour the sauce over the vegetables and cook for an additional 5 minutes. Sprinkle with black sesame seeds and serve warm. Enjoy!
Nutrition Facts : ServingSize 6 Servings, Calories 121 kcal, Carbohydrate 4.4 g, Protein 1.1 g, Fat 11.3 g, SaturatedFat 1.6 g, Sodium 246.6 mg, Fiber 1 g, Sugar 1.5 g, UnsaturatedFat 9.3 g
QUICK BABY BOK CHOY WITH GARLIC
I prefer to use baby bok choy for this recipe, but you can also use large bok choy. The cook time is really quick, so have all the ingredients ready before you start.
Provided by wiebke
Categories Side Dish Vegetables
Time 14m
Yield 3
Number Of Ingredients 8
Steps:
- Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
- Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.9 g, Fat 7.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 330.3 mg, Sugar 2.5 g
SAVORY BABY BOK CHOY
Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.
Provided by Valerie Taylor
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Provided by Frantic Cook
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 20.3 g, Fat 5.2 g, Fiber 9.1 g, Protein 13.7 g, SaturatedFat 0.8 g, Sodium 629.2 mg, Sugar 10.7 g
10 MINUTE SAVORY BOK CHOY
Steps:
- 1. thinly slice Bok choy 2. Mince garlic and grate fresh ginger with a microplane grater. (tip peal ginger with a spoon) 3. Add cooking oil garlic and ginger to COLD wok then Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil unitl fragrant and light golden brown 4.Add the bok choy leaves. Toss very well to coat each leaf for about 15 seconds. 5.Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
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