FISH AND BOK CHOY RECIPES

Name: 10 Minute Lemon Garlic Sauteed Bok Choy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes approximately 4 servings
Cuisine: Chinese
Ingredients: 1 pound baby bok choy; 1 1/2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; Pinch crushed red pepper flakes; Sea salt; Half of a lemon, cut into wedges

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY - INSPIRED TASTE

10 Minute Lemon Garlic Sauteed Bok Choy - Inspired Taste image

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes approximately 4 servings

Number Of Ingredients 6

Ingredients

1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Steps:

Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Nutrition Facts : Calories 60, ProteinContent 1 g, CarbohydrateContent 4 g, FiberContent 1 g, SugarContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 0 mg

BEST BOK CHOY RECIPE | GUY FIERI | FOOD NETWORK

Best Bok Choy Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories side-dish

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons grapeseed oil
1 medium red onion, thinly sliced
1 red bell pepper, julienned
1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
2 cups cremini mushrooms, wiped clean, halved and sliced
3 baby bok choy, sliced into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon soy sauce
2 teaspoons fish sauce
Freshly cracked black pepper

Steps:

In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

More about "fish and bok choy recipes"

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY - INSPIRED TASTE

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.
From inspiredtaste.net
Reviews 4.9
Total Time 10 minutes
Cuisine Chinese
Calories 60 per serving

Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

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BEST BOK CHOY RECIPE | GUY FIERI | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
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Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

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