HOW TO COOK BOK CHOY IN A STIR FRY RECIPES

Name: Bok Choy Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 2 -3 cloves garlic, minced; 1/4 teaspoon ground ginger; 1/4 teaspoon ground black pepper; 4 cups bok choy, thinly sliced; 1 chicken bouillon cube, dissolved in 1/2 c. water; 1/4 cup soy sauce; 1 teaspoon granulated sugar; 1 tablespoon cornstarch

BOK CHOY STIR-FRY RECIPE - FOOD.COM

Bok Choy Stir-Fry Recipe - Food.com image

This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:)

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch

Steps:

Heat oil in saucepan over medium heat.
Add garlic, ginger, black pepper, and bok choy.
Stir fry about 3 min.
In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
Whisk well.
Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
Serve hot.

Nutrition Facts : Calories 67.1, FatContent 3.7, SaturatedFatContent 0.5, CholesterolContent 0.1, SodiumContent 1290.3, CarbohydrateContent 6.2, FiberContent 0.9, SugarContent 2.4, ProteinContent 3.2

BOK CHOY AND MUSHROOM STIR-FRY RECIPE | MYRECIPES

Bok Choy and Mushroom Stir-Fry Recipe | MyRecipes image

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

Provided by Julia Lee

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
? teaspoon each kosher salt and pepper

Steps:

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Nutrition Facts : Calories 101 calories, CarbohydrateContent 6.4 g, FatContent 7.3 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 0.9 g, SodiumContent 345 mg

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