Sentences with phrase «about bok choy»

Friday, January 9, 2009 photo of Bok Choy (learn about bok choy)-- so vibrant and tender!

Not exact matches

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

I bought a big bag of baby bok choy today for about 1/3 what it would cost at my regular grocery store.

Add bok choy and stir - fry until leaves are just wilted, about 1 minute.

Add shredded chicken and bok choy and cook for about 2 minutes more.

I am all about eating persimmons as much as possible, and will probably never cook my bok choy ever again!

I feel funny calling it Chinese Chicken Salad, since there's nothing Chinese about it, except the inclusion of bok choy (a Chinese cabbage) and a dressing made with rice vinegar, sesame oil and soy sauce.

Cook while stirring occasionally for about 5 minutes then add in the bok choy.

Stir in the bok choy, mushrooms, tomato, scallions and lime juice, and cook, stirring often, until the bok choy leaves are wilted and the stems are barely tender, about 5 more minutes.

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 sliBok 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 slibok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

Stir - fry until mushrooms are tender and bok choy is wilted, about 4 minutes.

baby bok choy (about 3), sliced into 1 - inch thick pieces and ends discarded salt and freshly ground black pepper, to taste

Add bok choy and carrots and cook until tender, about 3 minutes.

Cook until the bok choy is bright green, about 2 minutes.

Uncover, add bok choy, and cook until crisp - tender, about 3 minutes.

If you aren't sure about raw bok choy this would also be great with spinach.

Cook about 1 minute more, flipping to incorporate the bok choy, just until wilted.

Add bok choy and saute until lightly wilted for about 1 - 2 minutes.

Roughly chop the bok choy leaves and add them to the skillet, stirring until just wilted, about 1 minute.

Add bok choy, and cook, turning once, until just beginning to turn golden brown, about 2 minutes.

Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.

Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes.

Add bok choy, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes.

Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.

Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer.

Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.

«When I'm out of ideas, forget about a trip to Copenhagen; I go to Kalustyan's,» Ramirez - Ruiz says of the NYC spice shop, where he came upon the idea for the turmeric - fermented bok choy in this kinda - Thai dish.

Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

Stir in bok choy and peas, cover, and let steam until the peas are cooked and the bok choy is wilted, about 5 minutes.

Stir fry until bok choy about 3 minutes or until bok choy has wilted.

-LSB-...] many TLT readers noted in the poll about making kids» food cute, we all «eat with our eyes» first, and the appearance of this bok choy is not -LSB-...]

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.

I also wonder about «bok choy».

Note: Remember last week when I posted about the steamed bok choy served in Houston ISD lunch rooms — and the educational flier posted that day?

The lone poster in the cafeteria touting the nutritional benefits of bok choy (see my rant about this) is just not going to cut it.

One case report in the New England Journal of Medicine highlighted the story of an 88 - year - old woman who showed up to the ER with hypothyroidism after eating about 2 or 3 pounds of bok choy a day — but, as Ilic points out, «that's not a normal amount.»

Drop in the bok choy and cook for about 3 minutes, until they are soft but not mushy (they should still have a good bite).

In a recent study performed in China, women who were genetically inclined to get breast cancer lowered their risks by about 50 % through eating a diet rich in cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, bok choy, etc.) «These vegetables are the major source of some chemicals thought to be important for cancer protection,» says study author Jay Fowke, PhD, assistant professor of medicine and cancer epidemiologist at Vanderbilt - Ingram Cancer Center.

Is there a source for the claim in this video that «The calcium in dark green leafy vegetables like kale, broccoli, and bok choy is absorbed about twice as well as the calcium in milk»?

What I don't like about his discussion is that he speaks about sugar INSTEAD of talking about the information about GREENS like bok choy, and greens like collards, turnips, kudzu, spinach, mint, kale.

season bok choy with the other half of the tablespoon of olive oil, salt, and pepper and roast for about 12 minutes.

In the two months before she was admitted to the intensive care unit in respiratory failure, she had consumed about 1,000 cups of raw bok choy.

Vegetables To Consume: 3 - 7 servings per day minimum (one serving is about 2 cups of salad greens or 1/2 cup of steamed, raw or juiced vegetables) Healthy Choices: Lightly cooked dark leafy greens (spinach, collard greens, kale, or Swiss chard), cruciferous vegetables (Brussels sprouts, broccoli, cabbage, kale, bok choy and cauliflower), carrots, beets, onions, peas, squash, and salad greens.

I am new to juicing and have read about the dangers of juicing cruciferous veggies like collards, bok choy, kale and broccoli.

For those concerned about skin and bone health as well as blood pressure, bok choy is a great go - to veggie for your shopping list.

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).

While all types are helpful in preventing unwanted oxygen damage to our cells and body systems, different types of antioxidants go about this task in different ways, and it is the combination of these types in cruciferous vegetables — including bok choy — that make them so valuable in terms of their antioxidant support.

Add the bok choy stems, sprinkle with salt and pepper, and cook, stirring occasionally, until the stems just lose their crunch, about 3 minutes.