Sentences with phrase «until bok»

Add 1 tbsp oil to pan, when hot stir - fry veg until bok choy begins to wilt.

Stir over medium heat until the Bok Choy is slightly wilted.

Stir fry until bok choy about 3 minutes or until bok choy has wilted.

Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

Add 1/4 cup water and cook until bok choy is tender, about 2 minutes longer.

Stir - fry 2 minutes, or until bok choy is bright green and slightly softened.

Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes.

Add bok choy and corn, increase heat to high, and cook 2 minutes, or until bok choy is wilted.

Cook until the bok choy is bright green, about 2 minutes.

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.

Cook 2 minutes or until bok choy is crisp - tender.

Not exact matches

Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes.

Once your aubergines and noodles are cooked, drizzle some sesame oil in a frying pan over a medium heat, add your bok choy and sauté for 5 - 10 minutes until golden.

Add and stir - fry the red bell pepper and bok choy for 3 minutes, or until the red pepper turns bright red and bok choy wilts slightly.

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

Add bok choy and stir - fry until leaves are just wilted, about 1 minute.

Add the bok choy and cabbage and sauté until just beginning to wilt.

Cook without moving for 3 minutes until golden brown, flip and stir in the bok choy, garlic, and cashews.

Stir - fry until mushrooms are tender and bok choy is wilted, about 4 minutes.

While the mushrooms are sautéing, add the bok choy to the miso broth and let simmer for three minutes or until barely wilted.

Allow the bok choy to steam for a couple of minutes until bright green and the stems are tender.

Add bok choy and carrots and cook until tender, about 3 minutes.

Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side.

Add mushrooms, peppers, sugar snap peas, bean sprouts & bok choi into the saucepan and cook for 5 - 8 minutes until the vegetables have just softened.

Uncover, add bok choy, and cook until crisp - tender, about 3 minutes.

Until yesterday I didn't know there was more than one kind of bok choy.

Add the bok choy, and scallions, and continue to stir - fry for 1 to 2 minutes, just until wilted.

Add bok choy and chili flakes, saute until stems are tender and leaves are wilted.

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

Add the bok choy leaves and cook, stirring until crisp - tender, 2 to 5 minutes more.

Cook about 1 minute more, flipping to incorporate the bok choy, just until wilted.

Add bok choy and saute until lightly wilted for about 1 - 2 minutes.

Add the bok choy and stir - fry until they begin to soften slightly, 1 to 2 minutes.

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.

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.

Roughly chop the bok choy leaves and add them to the skillet, stirring until just wilted, about 1 minute.

Add bok choy, and cook, turning once, until just beginning to turn golden brown, about 2 minutes.

Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes.

Add bok choy, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes.

Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.

Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds.

Stir in bok choy and peas, cover, and let steam until the peas are cooked and the bok choy is wilted, about 5 minutes.

Drop in the bok choy and cook for about 3 minutes, until they are soft but not mushy (they should still have a good bite).

Add bok choy, mirin, 1 tablespoon low - sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender - crisp (3 - 4 minutes).

Until yesterday I didn't know there was more than one kind of bok choy.

Roast for 5 - 6 minutes until the ends of the bok choy are tender.

Combine bok choy, broccolini and scallions, returning sweet potatoes and tofu to skillet, and stir - fry for 2 minutes more, or until crisp - tender.

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

Add bok choy whites and cook, stirring frequently, until tender, 8 to 10 minutes.

In a large skillet, add a glug of oil, saute the baby bok boy, add salt and pepper for five minutes (until the leaves get soft) and place into containers