BOK CHOY CHINESE RECIPES

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BABY BOK CHOY - AUTHENTIC CHINESE RECIPE RECIPE - FOOD.COM



Baby Bok Choy - Authentic Chinese Recipe Recipe - Food.com image

My mother taught me this basic technique for several vegetables. It can be used also with broccoli and gai lan for example. The result is a crisper texture at the end. The only unauthentic part of the recipe is using garlic salt instead of fresh garlic (but you can easily substitute back!)

Total Time 6 minutes

Prep Time 3 minutes

Cook Time 3 minutes

Yield 2 serving(s)

Number Of Ingredients 4

10 bunches baby bok choy
1 tablespoon oil (I prefer sesame)
1/2 teaspoon garlic salt
1/4 cup chicken broth

Steps:

  • Clean baby bok choy in cold water several times to get out the sand/dirt. You can slice the vegetable in half length-wise if you like.
  • heat oil over medium heat in skillet. (very briefly if using sesame oil since this burns quickly).
  • If you are using fresh garlic instead of garlic salt, add to oil now.
  • Add baby bok choy to skillet, stirring constantly, about 1 min until leaves are coated with oil and beginning to wilt.
  • Add chicken broth and cover pan.
  • Simmer for 2-3 minutes. Test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready.
  • Remove from heat, add garlic salt.
  • When transferring to serving dish, you can move some of the broth but don't take the bottom bits since this may have residual sand.

Nutrition Facts : Calories 93.6, FatContent 7.4, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 223.8, CarbohydrateContent 5, FiberContent 2.1, SugarContent 2.5, ProteinContent 3.7

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE | ALLRECIPES



Chinese-Style Baby Bok Choy with Mushroom Sauce | Allrecipes image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish    Vegetables

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, CarbohydrateContent 4.7 g, FatContent 5.4 g, FiberContent 1 g, ProteinContent 1.7 g, SaturatedFatContent 0.7 g, SodiumContent 175.2 mg, SugarContent 2.3 g

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