Add bok
choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more.
Mixed greens, romaine, leaf lettuce, spinach, arugula, chard, beet greens, bok
choy greens, kale, you name it.
(some arugula, leftover diced bok
choy greens, diced radishes, sunflower seeds and my favorite organic Woodstock barbecue sauce).
Add bok
choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more.
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.
In a large pot, combine vegetable stock, snow peas, baby corn, bok
choy,
green onions, soy sauce, vinegar, sesame oil and black pepper to taste.
I probably prefer the bok
choy but the purple /
green kale was also beautiful in the bowl.
It's time for asparagus, artichokes, swiss chard,
green beans, baby bok
choy, spinach, sugar snap peas and so much more.
If you can't get your hands on Yu
Choy, this would also be a great way to prepare other
greens, including: bok
choy, swiss chard, or even spinach!
But I did a little research and now I know that yu
choy is a Chinese
green, great to saute with a little ginger and garlic.
The best ingredients to include in a
green juice for a high dose of nutrition include kale, Swiss chard, bok
choy, dandelion
greens, spinach, watercress, baby kale and herbs such as parsley.
Serve alongside your favourite steamed
greens (mine today is yu
choy with sriracha and tamari), and enjoy!
Roasting the vegetables rather than cooking them in the soup adds loads of flavor, and pesto and bok
choy add
green goodness and bright notes that make sheet pan roasted vegetable soup irresistibly tasty.
My notes: used bok
choy for steamed
greens (YUM!)
Any leafy
green vegetables (especially kale, spinach, broccoli, bok
choy, beet
greens), beans, and lentils are great sources of iron.
Meanwhile, thinly slice bok
choy and
green onions and coarsely chop cilantro.
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
Stir in bok
choy,
green onions, and cilantro.
And there's always some type of rice noodles around... and we always have sesame seeds (that's a staple of course) and the carrot came in handy... If I could go out shopping... I would just get a little bunch of baby bok
choy and
green onions to top it off... (that's IF) best part is you don't really need it....
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.
Think savoy or napa cabbage, baby bok
choy, mustard
greens and even kale.
I ended up sauteeing some bok
choy and throwing it in to add some dark leafy
green wonder to the mix.
I cleaned out the crisper drawer in my fridge, choosing vegetables and fruits that contrasted in flavour and texture, like baby bok
choy and red pepper,
green and red onion, a sweet navel orange and one of those fabulous crispy Asian pears that are available now.
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.
Filed Under: Paleo, Salads and Dressings, Vegan Tagged With: Asian pear, Baby bok
choy, ginger, gluten - free,
green onion, orange, orange juice, paleo, red onion, red pepper, vegan, vegetarian
Here, a blend of mild bok
choy with spicy mustard
greens and oniony Chinese chives fills puffy, savory buns.
Suggested modification: • Add a handful of leafy
greens to your blender — baby bok
choy gives a nice kick to this morning drink.
Other sources of calcium for vegetarians include calcium - fortified soymilk (soy beverage), tofu made with calcium sulfate, calcium - fortified breakfast cereals and orange juice, and some dark -
green leafy vegetables (collard, turnip, and mustard
greens; and bok
choy).
Dark
greens such as red and
green chard, hearty bok
choy and spicy arugula combine into one salad blend.
While the fish was finishing off in the oven, I sauteed whole baby bok
choy and beet
greens in the frying pan with the rest of the marinade.
Very easy to make and good use of spring
greens although I just realised I had pack
choy at the last minute but it was delicious!
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 sliced
Produce: bell peppers zucchini or cucumber carrots kale / spinach / mix
greens bok
choy or broccoli snow peas raspberries or blueberries (if on sale) bananas
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 pepper
Top with the bok
choy, tofu, bean sprouts, frizzled
green onion, dark
green parts of the
green onion, chili pepper, lime slices and cilantro / basil.
Allow the bok
choy to steam for a couple of minutes until bright
green and the stems are tender.
You can sneak in kale, bok
choy or even chopped sprigs of parsley or mint for even more of a powerhouse of
greens.
Fast forward to this stir fry: I have: sliced garlic
green onions sugar snap peas cauliflower broccoli slaw carrots bok
choy water chestnuts ground...
I really like to grill vegetables and
greens, such as baby bok
choy, or whole kale leaves, or romaine (for a grilled Caesar!).
Divide the rice between your bowls and top with the mapo tofu, bok
choy, and scallion
greens.
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.
Some of the best healing vegetables include cruciferous veggies like cauliflower, broccoli, Brussel sprouts, cabbage, kale, watercress, bok
choy, radishes, collard
greens and artichokes.
In addition to the beautiful purple cauliflower, potatoes, and onions found in this dish, in our CSA lately we've also gotten: Lacinato kale Butternut squash Acorn squash Radishes +
greens Bok
choy Bell peppers Roma tomatoes
This was a very tasty dish - pretty much followed the recipe, using bratwurst sausages, aside from not being able to find bok
choy so used fresh collard
greens.
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
Cook until the bok
choy is bright
green, about 2 minutes.
I made this soup and added bok
choy as the
green... it was very delicious especially with the saffron yogurt.
I chose bok
choy for my
greens because when eaten raw it has a great spicy flavor to it, and the stems are crunchy and refreshing.
It's flexible, too — use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different
green other than bok
choy (kale would work); and if you can't find edamame or prefer not to use these tasty
green soybeans, substitute
green peas.
Filed Under: Asian, Cooking For Cancer, cruciferous vegetables, dairy - free, Dinner,
green leafy vegetables, healthy choices, side dishes, vegetables, vegetarian Tagged With: baby bok
choy, bok
choy, shitake mushrooms, stir - fry vegetables