Bok Choy Stir Fry Food

BOK CHOY STIR-FRY

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.

STIR FRY BOK CHOY

Steps:

• Get wok hot.
• Add olive oil, onion, ginger, garlic, salt and red pepper flakes, saute for a few minutes.
• Add chicken broth and lemon juice.
• Add bok choy and stir on high till done.

BOK CHOY STIR-FRY WITH CANADIAN BACON

Steps:

• Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
• Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
• Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

BEST BOK CHOY

Steps:

• In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
• Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

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.

BOK CHOY STIR FRY

Steps:

• Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

SHRIMP AND BOK CHOY STIR-FRY

Steps:

• Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
• Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

BOK CHOY-BROCCOLI STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat.
• Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
• Add in broccoli and bok choy; stir-fry for 1-2 minutes.
• Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

BOK CHOY STIR-FRY WITH SHRIMP

Steps:

• Mix first 3 ingredients until blended.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; stir-fry 2 min. Add bok choy; stir-fry 1 min. Transfer to bowl; cover to keep warm.
• Add 1 Tbsp. of the dressing mixture and shrimp to skillet; stir-fry 2 min. Add vegetables and remaining dressing mixture; stir-fry 1 to 2 min. or until shrimp turn pink and vegetables are heated through.

VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY

Steps:

• For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
• Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
• Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
• Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

PORK AND BOK CHOY STIR FRY

Steps:

• In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
• Add bok choy to skillet and stir-fry until bok choy is wilted.
• Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
• Serve with rice or noodles.

ROBI'S STEAK AND BOK CHOY STIR FRY

Steps:

• Slice the flank steak, very thinly, against the grain.
• Grate the ginger (I use a 1 inch piece)
• Mince the garlic.
• Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar.
• Cover and refrigerate at least 2 hours.
• Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime.
• One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture.
• Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot.
• Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor.
• Enjoy!

CHAR SIU PORK CORN AND BOK CHOY STIR FRY

Steps:

• Heat 1 tabelspoon of oil in a wok and cook pork until browned all over, remove, set to one side.
• Heat remaining oil in same wok add onion, garlic and chili stir fry a couple of Min's until onion softens, add soy, lime juice and carrot stir fry 1 minute.
• Return pork to pan, stir fry 1 minute more, add bok choy, corn and char siu sauce, stir fry a couple of minutes, add peas and sprouts, stir fry until vegetables are just tender and heated through.
• To Serve: Serve as is for a low carb meal or over rice.

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE

Steps:

• Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!