Not exact matches
1
baby bok choy head, root end trimmed,
sliced thin (including leaves — give them a little extra chop or two)
1 shallot, minced 3 stalks of celery, thinly
sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of
baby bok choy, thinly
sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
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
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.
1 tbsp of coconut oil 1/2 cup cremini mushrooms,
sliced 1 small head of broccoli, trimmed & chopped 3 pieces of
baby bok choy, ends trimmed,
sliced 1 cup cooked beans (your choice!
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
ingredients CASHEW CHICKEN AND
BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to tas
BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly sliced) 2 heads baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to ta
CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly
sliced) 2 heads
baby bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to tas
bok choy (thinly sliced) 3 cloves garlic (peeled, sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to ta
choy (thinly
sliced) 3 cloves garlic (peeled,
sliced) 1/2 teaspoon chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black pepper (to taste)
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 sli
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 sli
bok 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 pe
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 pep
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 pe
baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pep
bok choy, broken into leaves 1 fresh red chili pepper, seeded and
sliced 1 cup bean sprouts salt and pepper
sesame oil 5 cloves garlic,
sliced 3 - 4
baby bok choy, coarsely chopped 3 -LSB-...]
oregano salt to taste freshly ground pepper, to taste 4 small zucchini, cubed 4 ounces mushrooms,
sliced 1 small lobster mushroom, cleaned and
sliced 6 - 7 stalks of
baby bok choy, cut in thirds
baby bok choy (about 3),
sliced into 1 - inch thick pieces and ends discarded salt and freshly ground black pepper, to taste
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups
baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu,
sliced 1/2 -LSB-...]
2 organic
baby bok choy cleaned and
sliced 1 stalk of organic celery
sliced thin on angle 1 organic onion
sliced 1 organic carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
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.
Here, I paired it with
sliced carrots, thinly
sliced sugar snap peas, julienned
baby bok choy, kelp noodles and pea shoots.
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
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)
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
Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups
baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu,
sliced 1/2 Tbsp tamari 1 Tbsp gluten - free oyster sauce or extra tamari Crushed red pepper (optional) Cooked quinoa or brown rice (optional)
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
Thinly
slice a carrot, a Granny Smith apple, some scallions, and some Napa cabbage (or
baby bok choy) and add to the bowl, along with the drained noodles.
Serving suggestions: add thinly
sliced fresh ginger and / or chopped
baby bok choy or kale to the soup with the pumpkin.
Miso Chicken — Savory miso - tamarind sauce wok - tossed with
sliced chicken breast,
baby carrots, Asian mushrooms,
bok choy, candied walnuts and corn, topped with fresh cilantro.
chicken breast,
sliced 2 TBSP ghee 1 white onion, chopped 1 yellow bell pepper,
sliced 1 red bell pepper,
sliced 2 cloves garlic, minced 1 TBSP fresh ginger, ground 4 bunches
baby bok choy 1 cup bean sprouts 1 cup pea sprouts 1/2 cup water chestnuts, drained 1/2 cup bamboo shoots, drained 1 TBSP coconut aminos 1 tsp sesame oil 2 TBSP... Read More»
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
1 tablespoon peanut oil 1 cup small broccoli florets 1 small head
baby bok choy,
sliced into 1 - inch strips 4 scallions,
sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped
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-...]
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.
Chop the
baby bok choy into 1/4 inch wide strips and cut the spring onion into thin
slices.
Salad Ingredients: 4
baby bok choy or 2 regular
bok choy, rinsed and thinly
sliced 2 boneless skinless chicken breasts, grilled and
sliced into strips 1 cucumber, thinly
sliced into half moons 1/2 cup of carrots,
sliced 1/4 cup of peanuts 2 tbsp toasted sesame seeds