Tag Archives: Bok Choy

bok choy chicken

15 Dec

There’s a farmers market by mom’s house that i pop into now and then…  they have a good variety of stuff and its CHEAP!   i always get baby bok choy there.   it’s just one of those things that much cheaper than shoprite!

the original recipe called for sliced breasts…  i used ground chicken.  this one came out a bit bland for me.

 

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Bok Choy Chicken Recipe

adapted from rasamalaysia

Ingredients:

1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:

1 tablespoon soy sauce
1 tablespoon cornstarch

Sauce:

1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes  pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

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GARLIC GINGER BABY BOK CHOY SAUTÉ

7 Sep

Another recipe to use up veggies from our fresh box. This time bok choy. Yummy this way. served it up over quinoa and threw in some rotisserie chicken to the bok choy in the last few minutes!

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GARLIC GINGER BABY BOK CHOY SAUTÉ
adapted from the talking kitchen

ingredients
3 heads baby bok choy
3 garlic cloves, grated
1 Tbsp freshly grated ginger
1 Tbsp peanut oil
2 Tbsp soy sauce
1 tsp hoisin sauce

Instructions

Start by grating 2 garlic cloves and 1 Tbsp ginger, reserve the other garlic clove and remaining ginger for later in the cooking process.

Heat the oil in a medium saute pan over medium heat, add the garlic and ginger, saute for 1 minute then add the chopped baby bok choy, saute for another minute or 2.

In a small bowl fork-whisk together the hoisin and soy sauce, pour this over the bok choy, stir and cover with a lid. Cook for 2-3 minutes, uncover- add the remaining grated garlic and ginger- cover and cook for 1-2 minutes more.

Stir-Fried Baby Bok Choy with Garlic

14 Jun

Last week we got some baby bok choy in our fresh box. Yum! It was delicious sautéed up this way. Served it with these lettuce wraps unwrapped (no lettuce).

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Stir-Fried Baby Bok Choy with Garlic
adapted from epicurious

ingredients

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy, halved lengthwise
2 teaspoons Asian sesame oil

preparation

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Hot-and-Sour Peanutty Noodles with Bok Choy

22 Apr

After making this slow cooker adobo chicken with bok choy I had some bok choy left to use up. This turned out just ok. Was missing something!

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Hot-and-Sour Peanutty Noodles with Bok Choy
adapted from epicurious

ingredients

1 box whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and grated
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium chicken stock
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

preparation

Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

Slow Cooker Adobo Chicken with Bok Choy

16 Apr

I’ve made a couple adobo crockpot dishes here and here. We enjoyed them so I gave this a whirl. It was yummy! And the bok choy added a nice twist to it. Yum!

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Slow Cooker Adobo Chicken with Bok Choy
adapted from allrecipes

ingredients

2 onions, sliced
4 cloves garlic, smashed
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
ground black pepper to taste
2-3lbs boneless chicken breasts
2 teaspoons paprika
2-3 baby bok choy, cut into 1-inch strips
2 green onions, sliced thinly

Directions

Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken atop mixture. Sprinkle paprika over chicken.
Cover and cook on Low for 8 hours. About halfway through flip chicken.
Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

Sesame Noodles with Wilted Garden Greens

2 Mar

I love when i come across a recipe that uses ingredients I need to use up! In this case i had Swiss chard and baby bok Choy to use up. This was really yummy! Even though I totally forgot the scallions!

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Sesame Noodles with Wilted Garden Greens:
adapted from bevcooks

* 1 box whole wheat pasta
* 1/4 cup soy sauce
* 2 Tbs. sugar
* 4 cloves garlic, minced
* 2 tsp rice vinegar
* 2 Tbs. toasted sesame oil
* 1 Tbs. sambal oelek
* 2 Tbs. oil
* 2 scallions, finely sliced
* 1 Tbs. extra-virgin olive oil
* 6 cups chopped winter greens (I used bok choy and swiss chard)

Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and throw back into the pot.

In the medium bowl, combine the soy sauce, sugar, garlic, rice vinegar, sesame oil, sambal oelek and oil and whisk!

In the meantime, heat your olive oil in a medium skillet over medium high. Add the greens and sauté until slightly wilted, maybe 2 minutes. Season with a small pinch of salt.

Toss noodles with the dressing and wilted greens. Sprinkle with scallions.

Bok Choy chicken

28 Nov

We got some bok Choy in the csa. I had some chicken. This recipe seemed perfect. It was quick and easy! I thought it needed a little more flavor. I served it with tjs confetti rice.

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Bok Choy Chicken
adapted from rasamalaysia

Ingredients:
1lb boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
1lb bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:
1 tablespoon soy sauce
1 tablespoon cornstarch

Sauce:
1 heaping tablespoon oyster sauce
2 tablespoons water
1/2 teaspoon sesame oil
3 dashes pepper
2 teaspoons rice vinegar
1 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

Spicy Bok Choy in Garlic Sauce

23 Sep

We got some bok Choy in the csa this week. Having never had it I went on a search for a recipe. This came out super yummy. Would definitely make this again! I served it with bacon wrapped filets and tjs’s garlic fries. Yum!

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Spicy Bok Choy in Garlic Sauce
adapted from allrecipes

Ingredients

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes

Directions

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.