STIR FRYING BOK CHOY RECIPES

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STIR-FRIED BOK CHOY WITH GINGER AND GARLIC RECIPE | ROBIN ...



Stir-Fried Bok Choy with Ginger and Garlic Recipe | Robin ... image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

STIR-FRIED BOK CHOY OR STURDY GREENS RECIPE - NYT COOKING



Stir-Fried Bok Choy or Sturdy Greens Recipe - NYT Cooking image

This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won’t be too tough.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield 3 to 4 servings as a side dish

Number Of Ingredients 11

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
1/4 cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
1/4 teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
Salt to taste
1/4 teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste

Steps:

  • If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  • Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Nutrition Facts : @context http//schema.org, Calories 98, UnsaturatedFatContent 4 grams, CarbohydrateContent 10 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 332 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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