JASMINE RICE WITH BOK CHOY
Wonderful easy recipe for jasmine rice and bok choy.
Provided by Robert in SF
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
- Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 41.6 g, Cholesterol 8 mg, Fat 6.8 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 437.2 mg, Sugar 1.6 g
BABY BOK CHOY WITH OYSTER SAUCE
This recipe is an example of how simplicity can be perfection. Drizzling baby bok choy with a light, but savory sauce after it cooks adds a lovely flavor. Be sure to wash the bok choy well as dirt loves to hide between the leaves!
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
- Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
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