bell pepper,
sliced bok choy, chopped Brussels sprouts, cut in half broccoli, broken into florets cabbage (red or green), sliced or chopped carrots, sliced cauliflower, broken into florets celery, sliced thin chard, chopped collard greens, chopped eggplant, sliced or chopped green beans, whole kale, chopped mustard greens, chopped parsnips, sliced turnip greens, chopped yellow squash, sliced zucchini, sliced
Immediately after pouring in the raw eggs, add
sliced bok choy and sliced green onions.
WHILE HEATING THE SOUP, PREPARE THE «MIX - INS» (eggs, sliced green onions, and
sliced bok choy).
These tofu cakes are delicious served with steamed rice and sautéed
sliced bok choy.
These tofu cakes are delicious served with steamed rice and sautéed
sliced bok choy.
Meanwhile, thinly
slice bok choy and green onions and coarsely chop cilantro.
Not exact matches
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)
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.
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
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
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
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
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
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)
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
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 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 pep
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.
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
Fast forward to this stir fry: I have:
sliced garlic green onions sugar snap peas cauliflower broccoli slaw carrots
bok choy water chestnuts ground...
Remove the leaf part from the
bok choy and
slice both the stem and leaves but keep separately.
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
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.
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 pkg (8 oz) Nasoya ® Chinese Style Noodles 1 carrot, julienned 2 celery stalks, thinly
sliced 5 scallions, bottom 4 inches, thinly
sliced 1/2 cup thinly
sliced Napa cabbage 1/2 red bell pepper, thinly
sliced 1/2 cup julienned
bok choy
Add the
sliced mushrooms, rice noodles, and
bok choy to the pot and simmer for 5 - 8 minutes, or until noodles and
bok choy are tender.
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
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)
Lately I'm loving cilantro,
sliced jalapeño, thinly
sliced radish, and
bok choy (which you let wilt in the soup — gahhh so good!)
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.
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.
Serving suggestions: add thinly
sliced fresh ginger and / or chopped baby
bok choy or kale to the soup with the pumpkin.
Arrange the avocado
slices on top of the noodles, followed by the mango,
bok choy and spicy tofu, toasted sesame seeds and herbs.
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»
Lunch - aka Second breakfast: 2 eggs, egg whites, 1
slice gluten - free toast with butter, steamed
bok choy (if I was away from home I would have eaten some of the hard boiled eggs I have ready to go).
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 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs
bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui),
sliced 1/2 cup
sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili oil
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 M
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 M
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
This dressing tastes great on thinly
sliced broccoli,
bok choy and cabbage, or try as a dipping sauce for fresh spring rolls.