Stir-Fried Baby Bok Choy with Garlic

Ingredients

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

•  
• Directions
•  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.
  
  
  Read More http://www.epicurious.com/recipes/food/views/Stir-Fried-Baby-Bok-Choy-with-Garlic-240548#ixzz2RDtthyaG

Bok Choy Salad

Ingredients

4 teaspoons rice vinegar

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

3/4 teaspoon sugar

5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)

2 tablespoons chopped cashews

 

Directions

• Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

Recipe found at: http://www.marthastewart.com/316254/bok-choy-salad

Ginger Noodle Soup

Ingredients 

• 1 2-inch piece of ginger, peeled (about the size of your thumbs
• 2 garlic cloves, peeled
• 4scallions, thinly slice
• 2tablespoons low-sodium soy sauce
• 4cups vegetable broth
• 4 heads bok choy
• 8ounces soba noodles
• Cilantro, for garnish
• Lime, for garnish 

Directions 

1. Heat 1 tablespoon safflower oil in a 3.5 quart Dutch oven or stock pot over low heat. Grate the ginger and garlic into the pan. Add the scallions and season with salt and pepper. Cook for 3-5 minutes, until fragrant and the scallions have wilted.
2. Add vegetable stock and bring to a boil, then let simmer while you prepare the bok choy. Cut off the bottoms, and chop the bok choy leaves into large pieces. Add to a sauté pan with a little oil heated over medium heat. Season with salt and pepper, and stir to combine. The bok choy will cook quickly, so turn off the heat once the leaves are just wilted and have browned in places. Add to the broth.
3. Bring a large pot of water to a boil, salt the water, then break the soba noodles into thirds before dropping them in. Cook according to package directions (about 4-5 minutes) until tender; drain under cold water. (I prefer to cook the noodles separately so they don't overcook and make the soup soggy.)
4. To serve, add noodles separately to each bowl, then ladle broth over the top. Garnish with cilantro and a squeeze of lime.

Recipe found at: http://food52.com/recipes/20631-ginger-noodle-soup

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 cups chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

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. 

Recipe found at: http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe/index.html

Sautéed Bok Choy Recipe

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1 teaspoon freshly grated ginger (from 1/2-inch piece)
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/4 teaspoon toasted sesame oil
• Salt (optional)

INSTRUCTIONS

1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

 

Recipe found at: http://www.chow.com/recipes/28071-sauteed-bok-choy

 

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Baby Bok Choy with Chile, Garlic, and Ginger

Ingredients

• 2 teaspoons vegetable oil
• 1 red jalapeno chile, seeded (optional) and thinly sliced
• 1 garlic clove, thinly sliced
• 1 piece (1 inch) fresh ginger, peeled and thinly sliced
• 1 pound baby bok choy, cut in half lengthwise
• 3 tablespoons water
• Coarse salt

Directions

1. Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.
2. Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt. 

 

Taken from: Martha Stewart

Baby Bok Choy with Cashews

Ingredients (Servers 4)

• 2 Tbsp olive oil
• 1 cup chopped green onions, including green ends
• 3 cloves garlic, chopped
• 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• Salt
• 1/2 cup chopped, roasted, salted cashews

Method

1 Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3 Gently mix in cashews.

Recipe found at: http://www.simplyrecipes.com/recipes/baby_bok_choy_with_cashews/