Sentences with phrase «green bok choy»

It has sweet pea shoots, baby green romaine, tango, baby green oakleaf, baby greenleaf, baby green bok choy, and lolla rosa.

Produce: bell peppers zucchini or cucumber carrots kale / spinach / mix greens bok choy or broccoli snow peas raspberries or blueberries (if on sale) bananas

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

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!

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.

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.

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

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 pepBok 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 pepbok 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.

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

Add bok choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more.

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

The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won't have to part ways with it come autumn.

It is widely known now that an adequate amount of calcium can be achieved simply by eating vegetables like kale, collards, mustard greens, turnip greens, bok choy, broccoli, fortified plant milks, fortified juices, and firm tofu made with calcium - sulfate.

Um, «An adequate amount of calcium can be achieved simply by eating vegetables like kale, collards, mustard greens, turnip greens, bok choy, broccoli, fortified plant milks, fortified juices, and firm tofu made with calcium - sulfate.»

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.