BABY BOK CHOY STIR FRY RECIPES RECIPES

BABY BOK CHOY AND SHIITAKE STIR-FRY | ALLRECIPES

Baby Bok Choy and Shiitake Stir-Fry | Allrecipes image

As easy Asian dish loaded with flavorful mushrooms.

Provided by RuthE

Categories Side Dish Vegetables

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 cups

Number Of Ingredients 10

Ingredients

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1?½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3?½ ounces shiitake mushrooms, stems discarded and caps sliced
1?¼ pounds baby bok choy, chopped

Steps:

Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts : Calories 95.3 calories, CarbohydrateContent 7.2 g, CholesterolContent 0.5 mg, FatContent 5.4 g, FiberContent 1.8 g, ProteinContent 3.3 g, SaturatedFatContent 1 g, SodiumContent 407.3 mg, SugarContent 2.1 g

STIR-FRIED SESAME BABY BOK CHOY RECIPE | EPICURIOUS

Stir-Fried Sesame Baby Bok Choy Recipe | Epicurious image

Baby bok choy ranges in length from 3 to 5 inches. It's harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Here, the finished dish has a nice nutty aroma from the sesame oil drizzled on at the end. Any number of stir-fries, including [Kung Pao Chicken](/recipes/food/views/51179600) and [Sweet and Sour Pork](/recipes/food/views/51179800) , would benefit from having this simple vegetable dish on the side.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 pound baby bok choy
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

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