Tag: bok choy

Tofu Stir Fry with Mushrooms and Bok Choy

Tofu and Bok Choy Stirfry

1 pack firm tofu, water drained and cut into ½ inch squares

2 bunches baby bok choy, the whites and greens chopped and separated

1 10 oz cremini mushrooms, sliced

4 garlic cloves, minced

1 inch ginger, grated

Sauce

2 tablespoons tamari

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons sweet chili sauce

Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.

¼ cup chicken or vegetable broth

1 tablespoon corn starch

Mix the corn starch in broth and keep aside.

2 tablespoons extra light olive oil

Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

½ cup rice vinegar
1 cup water
1 tablespoon sugar or honey
3 garlic cloves, grated
1 teaspoon crushed red pepper flakes
2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

1 pound medium shrimp, cleaned and deveined
2 teaspoons salt
1 tablespoon cornstarch
3 tablespoons extra light olive oil
1 bunch bok choy, chopped
1 bunch asparagus, trimmed and cut in 2 inch pieces
3 garlic cloves, grated
1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

Korean Style Noodles with Sausage and Bok Choy

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

12 ounces any style noodles, cooked according to package directions, keep aside
2 tablespoons peanut oil
4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
2 cups Cremini and Shitake mushrooms, sliced
4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

2 tablespoons gochujang paste (Korean spicy paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 tablespoons water
3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Buttered Bok Choy

I served this with the fish I posted yesterday. My husband loves bok choy and I make it often but this is my favorite way to eat it- simple.. with a bit of butter, olive oil and garlic. Less is more especially when one uses excellent ingredients…

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
2 to 3 bunches mini bok choy, cleaned and trimmed
Salt
Pepper

Heat a frying pan with the butter and olive oil. Add the garlic and sauté on low heat for 2 to 3 minutes. Add the bok choy and sauté on medium heat for a minute. Add salt and pepper. Cover with lid for 3 to 4 minutes. Take lid off and cook off any excess moisture. Serve immediately.

Miso Udon Noodles with Chicken and Scallops

We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!

1 pack udon noodles, cooked according to package instructions
2 tablespoons extra light olive oil
½ pound scallops, cleaned and sliced in half
2 to 3 chicken cutlets, sliced thin
2 inch piece fresh ginger, grated
1 10 oz pack Cremini mushrooms, sliced
1 small bunch of bok choy, chopped, whites and greens separated
½ cup cilantro, chopped

Miso Sauce

1 tablespoon white miso
1 tablespoon mirin
1 tablespoon low sodium tamari

Mix all the ingredients in a small bowl and keep aside.

½ cup chicken broth
2 teaspoons cornstarch

Mix the cornstarch into the chicken broth and keep aside.

Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.

Bok Choy and Scallop Stir Fry

Yummy, simple and quick- need I say more???

½ to a pound scallops, cleaned and sliced in half or quarters
1 large bok choy, cleaned, chopped with greens and whites separated
4 green onions, chopped with greens and whites separated
½ cup cilantro, leaves and stems separated and chopped

Sauce

2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
¼ cup black bean sauce
1 teaspoon agave
2 teaspoons rice wine vinegar
3 garlic cloves, grated
1 inch fresh ginger, grated
1 teaspoon corn starch

Mix the ingredients well in a small bowl and keep aside.

3 tablespoons extra light olive oil

Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon. Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes. Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through. Check for seasonings and serve with brown rice.

Stir Fry Quinoa with Bok Choy and Corn

1 tablespoon extra light olive oil
1 cup quinoa
2 cups chicken broth
2 teaspoons salt

Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.

2 tablespoons extra light olive oil
3 garlic cloves, chopped
3 serrano chilies, chopped
5 to 6 baby bok choy, whites and greens separated and chopped
2 ears of corn, kernels sliced off
½ cup cilantro
2 teaspoons chili garlic sauce
2 to 3 tablespoons tamari

Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.

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