RECIPE FOR BOK CHOY STIR FRY RECIPES
BOK CHOY STIR-FRY RECIPE - FOOD.COM
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
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
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
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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STIR-FRIED CHICKEN AND BOK CHOY RECIPE - NYT COOKING
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.
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Reviews 5
Total Time 30 minutes
Calories 488 per serving
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Reviews 5
Total Time 30 minutes
Calories 488 per serving
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PORK AND BOK CHOY STIR FRY RECIPE - FOOD.COM
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Reviews 4.5
Total Time 30 minutes
Calories 338.1 per serving
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Reviews 4.5
Total Time 30 minutes
Calories 338.1 per serving
- Serve with rice or noodles.
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STIR-FRIED CHICKEN WITH BOK CHOY RECIPE | MARTHA STEWART
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
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Reviews 3.6
Total Time 20 minutes
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Calories 226 g per serving
From marthastewart.com
Reviews 3.6
Total Time 20 minutes
Category Chicken Breast Recipes
Calories 226 g per serving
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
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Total Time 25 minutes
Category Lunch,Dinner
Cuisine Asian
Calories 96 kcal per serving
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Total Time 25 minutes
Category Lunch,Dinner
Cuisine Asian
Calories 96 kcal per serving
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From cookinglight.com
Total Time 35 minutes
Calories 398 per serving
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Total Time 35 minutes
Calories 398 per serving
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