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 Tasty
Recipes for Bok Choy
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Bok Choy Cooking Tips
Bok Choy is an
Asian green and has a sweet flavor and crisp texture that
complements any meal. It is a very flexible cooking veggie, can be
prepared by boiling, steaming or stir frying. Bok
Choy is wonderful in stir-fries. The stems are succulent and absorb all
the flavors of whatever you put them into.
Cooking Times for Bok Choy
• Boiling: 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.
• Steaming: about 6 minutes for the stalks, 2 - 3 minutes for leaves
• Stir-fry: about 5 minutes for stalks, 2 minutes for leaves - the
leaves should be just wilted and bright green.
Cooking Tips from Dandelion Organic Delivery
Nutrient Value
Bok Choy is extremely high in
vitamin A and C. Also has calcium and iron.
Bok Choy Salad Recipe
This
recipe has won more praise than any other dish. I think it is because it
is so different than the standard salad fair. It is definitely the
sugar/candy ramen noodles and the dressing that makes this dish very
unique. So do not mix the salad and ramen noodles with the dressing until
ready to eat!
by Country Chef
30
min | 20 min prep
SERVES
8
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1/2 cup
butter
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2 tablespoons
sugar
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1/2 cup
sesame seed
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2 (3 ounce) packages
ramen noodles (uncooked, broken up, & do not use seasoning packs)
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1 (3 ounce) package
sliced almonds
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1 (2 lb)
bok choy
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4 stalks
green onions with tops
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3/4 cup
vegetable oil
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1/4 cup
red wine vinegar
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1/2 cup
sugar
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2 tablespoons
soy sauce
1.
In large pan melt butter and add sesame
seeds, sugar, broken ramen noodles, almonds.
2.
Brown and set aside to cool. After cooled,
break up and set aside in small bowl.
3.
Wash and chop bok choy (smaller is better)
and green onions in large salad bowl.
4.
Dressing
5.
Mix vegetable oil, red wine vinegar,
sugar, and soy sauce.
6.
Just prior to serving the salad, (plan for
this salad to be the last thing you pull together for the event), mix bok
choy and ramen noodles mixture. Drizzle dressing over salad or pass
dressing around in small bowl.
© 2008 Recipezaar.
Sesame Stir-Fried Chinese Greens
Yield: 6 (3/4 cup) servings
2
teaspoons coconut oil
2 pounds baby bok choy
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame
seeds
1 tsp
gingerroot
garlic
In a wok or large frying pan heat the oil over
high heat until very hot. Add the bok choy and stir-fry until they begin
to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame
oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame
seeds and serve. Serve with white or brown rice as a side dish or entrée.
Stir fry for 2-3 minutes then add the bok choy.
Vegetable
Slaw with Asian Dressing
1zucchini, shredded into long strips
1 yellow squash, shredded into long strips
¼ small green cabbage, sliced into long strips
1 red onion, thinly sliced
1 carrot, shredded into long strips
Dressing:
5 Tbsp vegetable oil
5 Tbsp rice wine vinegar
3 Tbsp lime juice
1 Tbsp + 2 tsp sesame oil
2 tsp soy sauce
½ cup loosely packed cilantro leaves
½ hot red pepper or green pepper, seeded and minced, or ¼ tsp hot red
pepper sauce
1 Tbsp grated fresh ginger
1 large clove garlic
¼ tsp salt
Place prepared vegetables in large bowl of ice water.
Whisk together dressing ingredients.
No more than 30 minutes before serving, drain vegetables and pat them dry.
Transfer to a bowl, pour ½ cup of the dressing over the vegetables and
toss to coat. Remaining dressing can be refrigerated up to one week.
(from Vegetable Love, by Barbara Kafka)
Kris Larson, April 2008
BASIC MOO SHOO
CHICKEN (or TOFU)
Source: Weight Watchers- Cut the Fat Cookbook p. 92
* 1/4 cup soy sauce, low sodium, divided
* 4 cloves garlic, minced, divided
* 10 ounces skinless boneless chicken breast (or tofu), cut into 2"
strips
* 1 teaspoon ground ginger
* 2 cups shredded Chinese cabbage
* 2 cups shredded bok choy
* 1 cup shredded carrots
* 1/2 cup straw mushrooms, canned,drained, rinsed thinly sliced
* 1/2 cup bamboo shoots, canned, drained,rinsed, thinly sliced
* 1/4 teaspoon hot chili oil
To prepare marinade: In gallon-size sealable plastic bag, combine 2 tbsp
of the soy sauce and half of the garlic. Add chicken and refrigerate 1
hour, turning bag occasionally. Drain chicken and discard marinade.
In small bowl, combine the remaining 2 tbsp of soy sauce and the remaining
garlic with the ginger and set aside.
Spray large nonstick skillet with cooking spray and place over medium heat
30 seconds. Add chicken and cook, stirring constantly, til cooked through,
2 to 3 minutes. Remove to plate and keep warm.
Return skillet to medium heat and add cabbage, bok choy, carrots,
mushrooms and bamboo shoots. Cook, stirring frequently, until cabbage and
bok choy begin to wilt, 4 to 5 minutes. Add cooked chicken, the reserved
soy sauce mixture and the hot chili oil, toss lightly to combine.
Kris Larson, April 2008
Bok
choy stir fry
Makes
4 servings
2 T soy sauce
2 T water
2 tsp sugar
1 T canola oil
1 tsp sesame oil
1 bok choy
4 green onions, chopped
3 cloves garlic, minced
crushed red pepper flakes
2 T chopped peanuts
1. In a small bowl, mix soy sauce, water and sugar; set aside.
2. Cut bok choy ribs and leaves crosswise into 2- inch pieces.
3. In a wok or deep skillet, heat canola and sesame oils over medium-high
heat. Add bok choy, green onions, garlic, soy sauce mixture and pepper
flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes.
Stir in peanuts and serve immediately over rice.
Kris Larson, April 2008
Bok
Choy
Here's a quick recipe for bok choy as a dish unto itself.
1 head Bok Choy, chopped
1 Tbsp. oil
1 Tbsp. soy sauce or tamari
1 tsp. sesame oil
¼ cup sesame seeds
Saute bok choy, stems and all, in oil with soy sauce until just wilted.
Add sesame oil at end and sesame seeds before serving.
Kris Larson, April 2008
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