Sentences with phrase «bok choy served»

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?

I took a picture of bok choy served in my kid's lunch room just today and it was totally overcooked and sad and limp.

Not exact matches

Diners can also choose from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.

The business of chilling the bok choy is a red herring: if you time things correctly the bok choy is done at the end of the oven time and you can drain and serve it directly.

Served with a side of bok choy and some brown rice, you are in for such a delicious treat!

Serve in generous bowls with plenty of mussels, baby bok choy leaves and lots of aromatic broth.

Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger - Soy Sauce.

I'm thinking of just serving the mock duck in in that LIFE CHANGING marinade with the bok choy when I'm in need of a quicker mock duck fix.

I served with wok stir fried baby bok choy with wild mushrooms on steamed brown rice.

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

Catfish with Bok Choy, Cilantro and Lime - oven baked catfish served over bok choy and topped with a flavorful ginger and cilantro sauBok Choy, Cilantro and Lime - oven baked catfish served over bok choy and topped with a flavorful ginger and cilantro saubok choy and topped with a flavorful ginger and cilantro sauce.

Serve this simple bok choy alongside any of your favorite Asian dishes.

To serve, place noodles in a bowl and top with bok choy.

The bok choy is simply cooked by a quick steam (via either the stove top or microwave) and then the whole dish is tossed in the delicious sauce just before serving.

Although buffalo wings are traditionally served with crisp carrot and celery sticks, try cool radishes, daikons or baby bok choy.

Pile the bok choy on a serving platter and top with the chicken.

Uncover, stir through green portions of bok choy and serve.

Serve rice soup in large bowls and top with bok choy, remaining chile, scallions, cilantro leaves, and sliced basil.

These steak kebabs are marinated in soy - ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

Serve as the base for lettuce wraps or on top of steamed brown rice with baby bok choy for a quick dinner.

A great hors d'oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy.

Serve over grilled baby bok choy, other veggies or salad.

These tofu cakes are delicious served with steamed rice and sautéed sliced bok choy.

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

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

Serving suggestions: add thinly sliced fresh ginger and / or chopped baby bok choy or kale to the soup with the pumpkin.

My party's «Entrée» selections were the Lobster Milanese ($ 34) served atop a preserved lemon - caper beurre blanc and accompanied by grilled asparagus and Yukon potatoes; and the Charbroiled Rack of Lamb ($ 42) with honey roasted garlic and hoisin - adobo marinade and served with bok choy and crispy miso eggplant and a honey - ginger reduction.

I served it over medium grain rice with sauteed bok choy.

For example, when I learned that the three new dark green and orange vegetables on the menu — bok choy, spinach and acorn squash — are being served steamed, I got a little worried.

My favorite recommendations are green tea, and six to nine servings of green leafy vegetables like bok choy and cruciferous vegetables like broccoli and cauliflower.

WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce, carrot and beetroot, dressed with olive oil and lemon juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.

Shredded bok choy and shredded carrots dressed with soy sauce, rice vinegar and toasted sesame oil to serve

This vegan dish is an excellent combo of whole grains and plant - based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.

I don't like raw onion, so I grill the red onion along with the bok choy on my electric grill and serve the vegetables over brown rice.

These tofu cakes are delicious served with steamed rice and sautéed sliced bok choy.

I served it over some brown rice and with some sauteed baby bok choy.

Serves 4 1 pound bok choy 1 tablespoon olive oil 1/4 teaspoon salt 1/4 cup kale - onaise In a skillet, heat the oil over high heat.

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 MBok 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 Mbok 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

Serve with the raw mushrooms, bok choy and scallions as mix - ins.

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-...]

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.

Pile the bok choy on a serving platter and top with the chicken.

The fish is steamed gently with bok choy and then served with a homemade chili soy sauce.

Uncover, stir through green portions of bok choy and serve.

Bok choy has been included in human studies of cruciferous vegetables that have shown decreasing risk of certain cancers when these vegetables were consumed on a frequent basis, usually involving one or more daily servings.

The salmon was served with steamed black rice and stir - fried baby bok choy with a miso ginger vinaigrette.