BOK CHOY SUBSTITUTE RECIPES

Name: Sautéed Baby Bok Choy
Total time: 15 min
Yield: Serves 4
Cuisine: asian
Ingredients: 2 tablespoons neutral cooking oil, like canola; 2 garlic cloves, peeled and minced; 1 ½-inch piece ginger root, peeled and minced; ¼ teaspoon red-pepper flakes, or to taste; 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed; 1 tablespoon soy sauce; 1 tablespoon chicken stock or water; Toasted sesame oil for drizzling

SAUTÉED BABY BOK CHOY RECIPE - NYT COOKING

Sautéed Baby Bok Choy Recipe - NYT Cooking image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Total Time 15 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http//schema.org, Calories 83, UnsaturatedFatContent 7 grams, CarbohydrateContent 4 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 233 milligrams, SugarContent 1 gram, TransFatContent 0 grams

BABY BOK CHOY WITH OYSTER SAUCE RECIPE - NYT COOKING

Baby Bok Choy With Oyster Sauce Recipe - NYT Cooking image

This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon soy sauce
3 1/2 tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed

Steps:

Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Nutrition Facts : @context http//schema.org, Calories 61, UnsaturatedFatContent 3 grams, CarbohydrateContent 6 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 659 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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