Tag: bok choy
Miso Glazed Cod with Bok Choy
This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.
The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.
Amazing meal- try it…
- 3 to 4 cod fillets
- 2 tablespoons mellow white miso paste
- 1 tablespoon tamari
- 1 tablespoon mirin
Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.
- 1 tablespoon extra light olive oil
- Salt
- Pepper
Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.
- 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
- 3 garlic cloves, chopped
- 1 tablespoon extra light olive oil
- Salt
Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.
Pan Seared Flounder with Bok Choy Tofu Noodles
If you are trying to feed your kids less pasta- you need to try this dish. A few months ago, I started buying tofu noodles (shirataki noodles) from an Asian store. Later I noticed them in my regular super market and was thrilled. They are very low in calories and are delicious. The texture is a bit different and might need a bit getting used to- but sky is the limit with them.
I usually use them in Asian preparations but they can be used in anything. My daughter loves, loves them. When I was planning on making this dish, I made sure I bought enough packs of these noodles (each pack is a small quantity). I actually bought five to make sure all three of us get enough noodles. I then sautéed some delicious flounder which I sprinkled with a spice mix. The dish was delicious with sautéed bok choy with the noodles and the fish. I used a bit more chicken broth to mimic some of the delicious noodle soups we have been having at Asian restaurants.
The dish was a big success! Try this super healthy meal…
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Tofu Noodles with Peanut Sauce
I have been buying a lot of tofu noodles from the Asian store. I love the idea of having noodles that have no carbs and are full of protein. The great thing is that my daughter loves them as well.. so I try to make them as often as I can.
This particular dish is a one pot meal- which is my favorite to make! I decided to add all sorts of veggies including mushrooms and bok choy. For protein I used chicken- but any meat or fish can be used. One can keep it vegetarian and eliminate the meat altogether.
I made a delicious sauce with peanut butter, tamari, lime juice, palm sugar, fish sauce.. etc. I basically took out what I had in my pantry and added it to the sauce.. it was delicious. My daughter who is not a peanut butter fan loved the noodles… somehow she didn’t notice the peanut flavor…
This is a great noodle dish to make through the week…
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Pan Seared Cod with Mango Sauce and Bok Choy
Here is another recipe using one of my favorite ingredients- mangoes. I bought some cod for dinner and decided to make a mango sauce.
I cut up two mangoes and cooked them with garlic, shallots. I added apricot jam (yum!), rice wine vinegar and garlic chili sauce. Using all the delicious ingredients resulted in an unbelievable sauce.
I sauteed the fish simply with salt and olive oil- delicious and very quick.
Bok choy is one of our favorite vegetables and I try to incorporate it lots of dinners. In this case, I sauteed them with olive oil and salt. I served the bok choy on the side with the fish and the mango sauce. I made brown rice and it was a perfect meal. It was delicious, quick and healthy- what more do you want??
Try the pan seared cod with mango sauce and bok choy- you will love it…
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Orange Beef with Sauteed Bok Choy and Garlic
This was a delicious meal. I had some tenderloin steak in my freezer and decided to use it. I wasn’t in the mood to make a regular, run of the mill steak with vegetables and potatoes (not that any thing is wrong with that). I was in the mood for something sweet, salty, sour and spicy- essentially something that will assault my taste buds- all the way.
Chinese food came to mind. I went food shopping and found great looking packs of baby bok choy. If you haven’t yet tried this vegetable, consider doing so. It is a sweet, crunchy green with a turnip like flavor- definitely one of my favorites. It is my husbands favorite as well. Sia will eat it- she doesn’t love it but she will eat it.
I marinated the steak and cooked it with long green onion cut on a bias- just like they do at restaurants. I made a sauce with orange juice, tamari, vinegar, etc. I was thinking of the orange beef served at Chinese restaurants. The problem is that it is fried and quite unhealthy- not my cup of tea at the moment. I decided to make a sauce instead infused with major orange flavor.
I sauteed the beef and added the sauce and corn starch. I cooked the bok choy separately and served it on the side. I find the green parts of the bok choy get quite wilted and soft if served in a sauce. It was delicious on the side especially with a serving of brown rice.
The healthy cooking continues… For those who want to make the dish healthier, use chicken or shrimp instead. For vegetarians, I would do a firm tofu and treat it the same way as the beef.
- 1 pound skirt steak (tenderloin steak is great as well), cut into thin strips
- 2 tablespoons tamari
- 2 teaspoons garlic, minced
- 2 tablespoons cooking rice wine
Marinate the steak with tamari, garlic and the rice wine for 4 to 5 hours.
Sauce
- 2 cups orange juice
Pour the orange juice in a small saucepan. Bring to a boil and simmer for 20 to 30 minutes or till it reduced to one cup or even less.
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons tamari
- 2 teaspoons sweet chili sauce
Mix the reduced orange juice, rice vinegar, honey, tamari and chili sauce. Keep aside.
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 4 green onions, cut at a bias
- 2 tablespoons extra light olive oil
In a wok like pan, heat the olive oil on high heat. Add the green onions and sauté for a minute. Add the marinated steak and sauté for 4-5 minutes till golden brown. Add the sauce and the cornstarch. Bring to a boil and cook till thickens. Taste for seasonings and serve with bok choy and brown rice.
Sauteed Bok Choy with Garlic
- 2 large heads of bok choy or 6 small ones, chopped, the greens and whites separated
- 1 tablespoon extra light olive oil
- 1 tablespoon garlic, minced
- Salt
In a large frying pan, add the olive oil. Add the white parts of the bok choy. Saute for 2-3 minutes on a high heat. Add the greens and garlic. Saute for 4-5 minutes or till the whites are tender. Add salt and serve.
Bok Choy and Fresh Corn Fried Rice
I served this rice with the salmon marinated with miso. When my husband and I ate at Ming Tsai’s restaurant, my lobster dish had the most delicious fried rice I have ever tasted. As I enjoyed and devoured the rice, I realized it had butter in it. Now, of course I am health conscious and don’t want to use extra fat but I realized that if I saute the rice in a mixture of butter and olive oil, I can get great flavor as well.
So that is what I did with this rice dish. I had farm fresh corn and bok choy and decided to combine the two in the dish- the more the merrier. Actually the two went really well together. The sweet corn was great with the earthy taste of the bok choy. I sauteed everything together and cooked the rice in chicken broth.
I love making fried rice as a side dish. You can put anything you want in there, really- no rules.. It’s easy to make and all sorts of vegetables can be added to make it healthy.
I was happy to serve a really healthy protein with this fried rice full of vegetables- it was a great combination. My daughter didn’t eat the fish but loved the rice. There was no mention of the strange green vegetable floating around- that is another reason to make fried rice- kids will eat it with whatever you add to it.
Overall it was a successful dinner- no complaints.
- 1 cup basmati rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
In a medium saucepan, heat the butter, olive oil and add the rice. Saute for a minute on medium heat or till the grains begin to look opaque. Add the chicken broth and salt and bring to a boil. Lower the heat to medium once bubbles begin to show on the surface. Cover the saucepan once the broth has evaporated and cook on low for 15 minutes or till rice is cooked. Take out and let cool.
- 1 large head of bok choy, cleaned and the white and green parts separated and chopped.
- 2 ears of corn, husked and kernels taken out
- 3 inch piece of ginger, minced
- 1 teaspoon white miso
- 1 teaspoon honey
- 2 teaspoons tamari
Mix the white miso, honey and tamari together and keep aside.
- 2 tablespoons extra light olive oil
In a wide wok-like pan, heat the olive oil and add the ginger. Saute for a minute and add the chopped white parts of the bok choy. Saute on medium high heat for 3-4 minutes. Next, add the green part and the fresh corn kernels. Saute for 2-3 minutes. Add the cooked rice and the miso mixture. Saute the rice on high heat for 5-6 minutes. Check for seasonings.
Miso Marinated Black Cod with Bok Choy Fried Rice
This is now my favorite fish- all time favorite!! My husband has been obsessed with it for many years- actually since he ate it at Blue Ginger- Ming Tsai’s restaurant in Boston. I recently found it at our local fish store. I was so excited to bring it home and cook with it. Wasn’t sure what I was going to do, so, I decided to look at the Ming Tsai’s recipe. Since it was quite complicated, I used it as my inspiration. I bought white miso paste- which I have discovered, is a great ingredient to use. It gives the dish a very mild and complex flavor. I marinated it in miso, mirin, ginger and sugar. Kept it in the fridge over night and then broiled it. It melts in your mouth- the most delicious, buttery flavored fish you will every have- guaranteed!
When we were at Blue Ginger recently, I ate their other signature dish- Lobster fried rice. It was very flavorful and delicious. The flavor that stuck in my mind was the butter in the jasmine rice- it came through really well, especially with the lobster. I wanted to replicate that for the bok choy fried rice I was going to make. I decided to saute the rice with a combination of oil and butter and then cook it in chicken broth. Once the rice was cooled off, I took the left over fish marinade and used it as the base flavor. I added the bok choy with salt and pepper. It is a very simple dish- but extremely flavorful. The fish marinade gives it a great earthy flavor. The buttery rice goes really well with the chopped bok choy. If you have never cooked with this vegetable- you must! It’s delicious- it reminds me of eating cabbage and broccoli rabe. The crunch is great and the flavor is mild and goes great in Asian dishes.
My husband was thrilled to eat this meal- reminded him of the Blue Ginger experience! Now, it is an expensive fish to buy but it is a lot cheaper than what you would pay at a restaurant. With the money you save, you can buy a great bottle of wine and make it a fantastic meal!