Chop the baby
bok choy into 1/4 inch wide strips and cut the spring onion into thin slices.
Not exact matches
I sauteed a bit of red onion, garlic,
bok choy and mushroom in a skillet then transfered the veggies
into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1
bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced
into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby
bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut
into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the chicken
into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the
bok choy lengthways • If using the mushrooms, either tear
into pieces or leave whole
Any leafy green can be made
into a slaw, but I chose Brussels sprouts and
Bok choy both because I have them on hand and because they're two shades of green, so I thought the result would look pretty and appetizing.
I've tried using kale and collards so far, but I have some
bok choy from my CSA box I will either make
into chips or use in a miso soup.
Ingredients (serve 2) 2 small carrots, cut
into julienne 2
bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Bok Choy Bok choy is a cruciferous vegetable, so it falls
into the category with broccoli and cauliflower.
Dark greens such as red and green chard, hearty
bok choy and spicy arugula combine
into one salad blend.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head
bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
Bulgogi - Style Salmon with
Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sli
Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby
bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sli
bok choy, cut crosswise
into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
Salmon and Baby
Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pep
Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby
bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pep
bok choy, broken
into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
Bok choy, carrots, bean sprouts, cabbage and shiitake mushrooms are all my favorite pho ingredients which here I've repurposed
into a Buddha bowl by simply swapping the rice noodles for forbidden rice.
baby
bok choy (about 3), sliced
into 1 - inch thick pieces and ends discarded salt and freshly ground black pepper, to taste
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine
into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby
bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Pour
into a large bowl and add the
bok choy, cabbage and snow peas.
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut
into bite - sized pieces or strips 4 large or 6 medium stalks
bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot
into slices, and chop the end off of the
bok choy and separate the leaves.
Scrape the chicken drippings
into a small bowl and stir in scallion; drizzle over the chicken and
bok choy.
Bok choy gets added near the end, so it has just enough time to wilt, and then the tofu goes back
into the skillet and gets tossed with everything else.
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound
bok choy, washed and chopped
into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed
into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
Rob continues to experiment with the Besan Chilla, the Indian Chickpea Pancakes, and throws all sorts of vegetables
into the batter (baby
bok choy, -LSB-...]
1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head of cauliflower, chopped
into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby
bok choy, thinly sliced
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut
into florets 2 baby
bok choy or 1 regular
bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
8 small or 4 large heads baby
bok choy, halved lengthwise, quartered if large, or 1 head larger
bok choy, cut crosswise
into 2 - inch pieces
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise
into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby
bok choy, washed and separated
into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)
The global embrace of Chinese cuisine has popularized its star —
bok choy — while other varieties have been trickling
into Asian groceries across the United States.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped
into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped
into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby
bok choy, chopped
into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
We love it slathered on a pork chop, but you can also stir it
into a grain bowl, drizzle over steamed veg like
bok choy or asparagus, or toss
into a pork and mushroom stir - fry and spread on flour tortillas for easy moo - shu pork.
The
bok choy went
into stir fry, which is honestly the best way to handle much of what comes from the CSA.
I julienned some carrots, shredded two baby
bok choy, and cut a small handful of garlic chives
into short lengths.
Yesterday, I did not get
into the cafeteria, but I did make it
into the Teacher's Lounge to hear one of our teachers talking about how GREAT the
BOK CHOY on her tray was... sorry I did not get a picture.
Spinach, kale, swiss chard,
bok choy, broccoli, rappini, etc. and Buddha bowls are a great way to incorporate more greens
into your diet.
I'm not a huge fan of the taste of these types of greens separately (kale,
bok choy, mustard greens, etc)... however, pureed and blended
into the sauce or soup actually makes a pretty delicious mixture and also adds TONS of nutrient density to your meals to satisfy your appetite and help you get leaner.
Save Print Chicken &
Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Read M
Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large
bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Read M
bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped
into 2 - inch pieces 2 boneless, skinless chicken breasts, cut
into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Read More
1 tablespoon peanut oil 1 cup small broccoli florets 1 small head baby
bok choy, sliced
into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped
Ladle the ramen and broth
into bowls and garnish with the remaining mushrooms,
bok choy, scallions, and hard - boiled eggs.
Elite athlete, Scott Jurek's memoir «Eat & Run» was released last week and in it he offers more than two dozen of his favorite plant - based, vegan recipes including this Thai - inspired dish: Indonesian Cabbage Salad Ingredients, Makes 6 to 8 side - dish servings • 1/2 head green cabbage, coarsely shredded • 4 stalks
bok choy or 1 head baby
bok choy, sliced
into -LSB-...]
bell pepper, sliced
bok choy, chopped Brussels sprouts, cut in half broccoli, broken
into florets cabbage (red or green), sliced or chopped carrots, sliced cauliflower, broken
into florets celery, sliced thin chard, chopped collard greens, chopped eggplant, sliced or chopped green beans, whole kale, chopped mustard greens, chopped parsnips, sliced turnip greens, chopped yellow squash, sliced zucchini, sliced
Microwaving is another no - no for
bok choy, as just two minutes in the microwave destroys many of the enzymes needed to convert the glucosinolates
into cancer - preventive compounds.
Scrape the chicken drippings
into a small bowl and stir in scallion; drizzle over the chicken and
bok choy.
To conduct the study, which was published in December in Plant Foods for Human Nutrition, researchers prepared red cabbage and pakchoi (also known as
bok choy) by cutting off the stems and chopping the leaves
into 1 to 2 centimeter strips.
About 95 million pounds of Asian vegetables — the produce trading category that includes
bok choy — are brought
into the U.S. each year (primarily from Mexico).
Salad Ingredients: 4 baby
bok choy or 2 regular
bok choy, rinsed and thinly sliced 2 boneless skinless chicken breasts, grilled and sliced
into strips 1 cucumber, thinly sliced
into half moons 1/2 cup of carrots, sliced 1/4 cup of peanuts 2 tbsp toasted sesame seeds
After a steamy shower to breathe life back
into my body, I headed to the kitchen to make chicken curry soup with
bok choy.
Give in limited quantities: Beet greens (tops);
Bok choy; Broccoli (mostly leaves / stems); Carrots; Celery cut
into bite size pieces; Collard greens; Kale; Mustard greens; Pea pods (the flat edible kind); Radish tops; Spinach.