Not exact matches
1
baby bok choy head, root end trimmed,
sliced thin (including leaves — give them a little extra chop or two)
1 shallot, minced 3 stalks of celery, thinly
sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of
baby bok choy, thinly
sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and
sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz
baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
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.
1 tbsp of coconut oil 1/2 cup cremini mushrooms,
sliced 1 small head of broccoli, trimmed & chopped 3 pieces of
baby bok choy, ends trimmed,
sliced 1 cup cooked beans (your choice!
White Crab Mushrooms and
Bok Choy 1 bunch of
baby bock choy or several leaves of regular bock choy — thinly
sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepper to taste
ingredients CASHEW CHICKEN AND
BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to tas
BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly
sliced) 2 heads
baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to tas
bok choy (thinly
sliced) 3 cloves garlic (peeled,
sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
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 pe
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 pe
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
sesame oil 5 cloves garlic,
sliced 3 - 4
baby bok choy, coarsely chopped 3 -LSB-...]
oregano salt to taste freshly ground pepper, to taste 4 small zucchini, cubed 4 ounces mushrooms,
sliced 1 small lobster mushroom, cleaned and
sliced 6 - 7 stalks of
baby bok choy, cut in thirds
baby bok choy (about 3),
sliced into 1 - inch thick pieces and ends discarded salt and freshly ground black pepper, to taste
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups
baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu,
sliced 1/2 -LSB-...]
2 organic
baby bok choy cleaned and
sliced 1 stalk of organic celery
sliced thin on angle 1 organic onion
sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
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.
Here, I paired it with
sliced carrots, thinly
sliced sugar snap peas, julienned
baby bok choy, kelp noodles and pea shoots.
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
3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3 carrots,
sliced 1
baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
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
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups
baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu,
sliced 1/2 Tbsp tamari 1 Tbsp gluten - free oyster sauce or extra tamari Crushed red pepper (optional) Cooked quinoa or brown rice (optional)
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
Thinly
slice a carrot, a Granny Smith apple, some scallions, and some Napa cabbage (or
baby bok choy) and add to the bowl, along with the drained noodles.
Serving suggestions: add thinly
sliced fresh ginger and / or chopped
baby bok choy or kale to the soup with the pumpkin.
Miso Chicken — Savory miso - tamarind sauce wok - tossed with
sliced chicken breast,
baby carrots, Asian mushrooms,
bok choy, candied walnuts and corn, topped with fresh cilantro.
you can keep the tip for yourself... Print
Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes Ingredients 1 head of fresh
Baby Bok Choy — roughly chopped 1/2 cup shredded carrots 1 cup rough chopped celery 1/2 cup red cabbage
sliced 1/4 cup sesame seeds (optional) 12 oz.
chicken breast,
sliced 2 TBSP ghee 1 white onion, chopped 1 yellow bell pepper,
sliced 1 red bell pepper,
sliced 2 cloves garlic, minced 1 TBSP fresh ginger, ground 4 bunches
baby bok choy 1 cup bean sprouts 1 cup pea sprouts 1/2 cup water chestnuts, drained 1/2 cup bamboo shoots, drained 1 TBSP coconut aminos 1 tsp sesame oil 2 TBSP... Read More»
4 cups filtered water 2 tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup
sliced cremini mushrooms 1 tbsp toasted sesame oil 1
baby bok choy, leaves separated, stalks thinly
sliced 6 oz brown rice or buckwheat soba, cooked according to package directions 1 lime 2 scallions, thinly
sliced 1 tbsp cilantro, chopped red chili flakes
2 Bell Peppers -
Slice from stem to bottom following the curve 6 Baby Bok Choy - Leave whole or slice in 1/2 lengthwise 1 head of Broccoli - Trim stem and cut into steaks 1/4» thick 4 Carrots - Slice lengthwise into 1/4» pl
Slice from stem to bottom following the curve 6
Baby Bok Choy - Leave whole or
slice in 1/2 lengthwise 1 head of Broccoli - Trim stem and cut into steaks 1/4» thick 4 Carrots - Slice lengthwise into 1/4» pl
slice in 1/2 lengthwise 1 head of Broccoli - Trim stem and cut into steaks 1/4» thick 4 Carrots -
Slice lengthwise into 1/4» pl
Slice lengthwise into 1/4» planks.
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
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-...]
6
baby bok choy —
sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger — minced 1 tablespoon garlic — minced 1 tablespoon coconut aminos or tamari 1/4 teaspoon salt 12 - 16 fresh curry leaves Preheat oven to 425F.
Chop the
baby bok choy into 1/4 inch wide strips and cut the spring onion into thin
slices.
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