Instead of doughy dumplings, use bok
choy leaves as a wrapper for your favorite fillings.
REBEL Greens are baby bok
choy leaves, which are even more nutritious than kale!
The only problem was that the bok
choy leaves burned and dried (they were then not so nice to eat anymore).
Bok Choy Lunch Wraps: take large washed bok
choy leaves and use as a tortilla wrap.
To make the chimichurri sauce, place the bok
choy leaves in a food processor with the parsley, chile (if using), and spring onion.
Roughly chop the bok
choy leaves and add them to the skillet, stirring until just wilted, about 1 minute.
Add in the bok
choy leaves along with the ginger - soy sauté sauce, and cook for another 3 - minutes until the leaves are cooked down.
Add the bok
choy leaves and cook, stirring until crisp - tender, 2 to 5 minutes more.
Add the asparagus and cook another minute then add the bok
choy leaves.
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.
My dumpling soup recipe includes spring onions and ginger (ingredients 2 and 3) but I make my kids a modified version, substituting 1/2 cup finely diced bok
choy leaves for the ginger and spring onions.
Serve in generous bowls with plenty of mussels, baby bok
choy leaves and lots of aromatic broth.
Not exact matches
Bok
Choy Use 2 lbs bok
choy in place of the broccoli Saute the bok
choy stems for 5 minutes Add the
leaves and saute 3 minutes more
sesame oil 1 large bok
choy,
leaves separated
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
1 baby bok
choy head, root end trimmed, sliced thin (including
leaves — give them a little extra chop or two)
Made this tonight and added steamed flower sprouts and stir fried bok
choy and some
left over pieces of teriyake chicken from last night's dinner — super tasty!
Add bok
choy and stir - fry until
leaves are just wilted, about 1 minute.
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.
Do you think that few
leaves of kale would be a good substitute for bok
choy?
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
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
Instead of using kaffir
leaves, I use either spinach or bok
choy.
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
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
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
Remove the
leaf part from the bok
choy and slice both the stem and
leaves but keep separately.
I really like to grill vegetables and greens, such as baby bok
choy, or whole kale
leaves, or romaine (for a grilled Caesar!).
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.
Add bok
choy and chili flakes, saute until stems are tender and
leaves are wilted.
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini cup spinach
leaves baby broccoli 2 bunches baby pak
choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
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)
Bok
Choy Bok
choy is in fact a type of cabbage, but develops thick, white and watery - crisp stems and
leaves that are green and tender.
Pour soy sauce mixture over baby bok
choy and continue to stir fry for 30 seconds more, flipping to coat
leaves evenly.
Serve rice soup in large bowls and top with bok
choy, remaining chile, scallions, cilantro
leaves, and sliced basil.
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
When stir - frying bok
choy, begin with ribs, then add
leaves and 1 tablespoon water after 1 minute.
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
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)
Its
leaves are attached to juicy stalks that in texture are similar to bok
choy, yet slightly more delicate.
4 cups red
leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok
choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2 cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
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
Try red, green, or rainbow chard or substitutes like beet greens, bok
choy, mizuna (a variety of Japanese mustard green with sawtooth
leaves), and spinach.
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
I started the bok
choy in empty seedling packs I had
left over from last year.
You show me yours and I'll show you mine» I like a nori roll stuffed with lots of greens (any kind or combination — bok
choy is great with red
leaf lettuce), chopped garlic or onion, turmeric, cayenne, lemon juice (very important), avocado or hemp seeds, AND sprouted black lentils in the middle.
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 More
Mixed greens, romaine,
leaf lettuce, spinach, arugula, chard, beet greens, bok
choy greens, kale, you name it.
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.