Do you know any nice, fast recipes for bok choy?!
I always love eating it in the Chinese restaurants, but never knew how to cook it!. ThanksWww@FoodAQ@Com
Answers:
Bok choy cooks very quickly so the trick is not to over cook it!.
Here is a quick and easy stir fry with things you might already have in the cupboard!. I have put substitutions also as i live in Hong Kong and might have some things in my cupboard that other people don't!
Ingredients:
- olive or canola oil (about 1 tblspoon- use your judgement)
- 1tsp fresh or bottled smashed ginger
- 2tsp fresh or bottled minced garlic
- 1 small red chilli (you can de-seed this to lower the heat or leave out)
- 1 medium or 2 small onions, roughly chopped
- bok choy
- 2 tblsp soy sauce
- 2 tblsp oyster or hoisin sauce
Method
- Heat the oil and when hot add the onion, ginger, garlic and chilli
- Saute until onion slightly soft then add bok choy and quickly stir fry for no more than a minute!.
Result should be tasty, crisp bok choy!Www@FoodAQ@Com
Here is a quick and easy stir fry with things you might already have in the cupboard!. I have put substitutions also as i live in Hong Kong and might have some things in my cupboard that other people don't!
Ingredients:
- olive or canola oil (about 1 tblspoon- use your judgement)
- 1tsp fresh or bottled smashed ginger
- 2tsp fresh or bottled minced garlic
- 1 small red chilli (you can de-seed this to lower the heat or leave out)
- 1 medium or 2 small onions, roughly chopped
- bok choy
- 2 tblsp soy sauce
- 2 tblsp oyster or hoisin sauce
Method
- Heat the oil and when hot add the onion, ginger, garlic and chilli
- Saute until onion slightly soft then add bok choy and quickly stir fry for no more than a minute!.
Result should be tasty, crisp bok choy!Www@FoodAQ@Com
Grab a wok and heat it
Then add:
Half teaspoon of sesame oil
Two tablespoons of peanut or canola oil
1 tablespoon Chinese cooking wine
Finely sliced piece of fresh ginger about the size of your thumb
Two cloves of garlic finely sliced or crushed
250 grams of diced chicken or pork (optional)
Then add your Bok Choy and toss through for a minute or two (to your taste)
Finish with a splash of Asian Oyster sauce to taste, stir for a further 30 seconds and serve immediately!.
If you like spicy you can add diced red chilli!. This also adds colour!.
You can add a bit of sugar and / or salt if you want!. I don't!.Www@FoodAQ@Com
Then add:
Half teaspoon of sesame oil
Two tablespoons of peanut or canola oil
1 tablespoon Chinese cooking wine
Finely sliced piece of fresh ginger about the size of your thumb
Two cloves of garlic finely sliced or crushed
250 grams of diced chicken or pork (optional)
Then add your Bok Choy and toss through for a minute or two (to your taste)
Finish with a splash of Asian Oyster sauce to taste, stir for a further 30 seconds and serve immediately!.
If you like spicy you can add diced red chilli!. This also adds colour!.
You can add a bit of sugar and / or salt if you want!. I don't!.Www@FoodAQ@Com
Bok choy is a great addition to many Asian dishes it gives the dish crunch and deep green color!. Here is a dish that is quick for you to try!.
Stir fry spiced bok choy
With a sharp knife trim the dark leaves of the bok choy and the root ends separate the stalks and wash them under cold running water cut each stalk leaves and all into 1 by 1 1/2 inch pieces!.
In a small bowl combine:
2 tablespoon sugar
2 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
Mix thoroughly
To cook:
set a 12 inch wok or frying pan on the stove and heat to very hot temp just for 30 seconds!. Pour in 1 tablespoon peanut oil or other flavorless oil!.
Swirl the oil about and heat for another 30 seconds!. Now turn the heat down to medium!. Immediately add the bok choy!. and stir fry for 3 minutes Make sure all the bok choy is coated with oil!.
Remove the pan from the heat and stir in the soy vinegar mixture transfer the bok choy to a platter and let it cool to lukewarm before serving!. or if you prefer serve it chilled!.
Best bok choy wishes,
Mama Jazzy GeriWww@FoodAQ@Com
Stir fry spiced bok choy
With a sharp knife trim the dark leaves of the bok choy and the root ends separate the stalks and wash them under cold running water cut each stalk leaves and all into 1 by 1 1/2 inch pieces!.
In a small bowl combine:
2 tablespoon sugar
2 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
Mix thoroughly
To cook:
set a 12 inch wok or frying pan on the stove and heat to very hot temp just for 30 seconds!. Pour in 1 tablespoon peanut oil or other flavorless oil!.
Swirl the oil about and heat for another 30 seconds!. Now turn the heat down to medium!. Immediately add the bok choy!. and stir fry for 3 minutes Make sure all the bok choy is coated with oil!.
Remove the pan from the heat and stir in the soy vinegar mixture transfer the bok choy to a platter and let it cool to lukewarm before serving!. or if you prefer serve it chilled!.
Best bok choy wishes,
Mama Jazzy GeriWww@FoodAQ@Com
I think ignorance is better they add so many thing you may not like it
Lion's Head Casserole
Recipe #301403 | 3? hours | 30 min prep | add private note
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By: JMigs;0)
Apr 30, 2008
Chinese dish, I call it cabbage and meatball soup at home!. You can use boy choy instead of napa cabbage!. This is a combination of a few variations to this recipe, and the way we like to eat ours!. Serve with steaming hot rice for a complete meal!. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are!.
SERVES 6 -8 (change servings and units)
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Ingredients
1 lb ground lean pork
4 dried shiitake mushrooms, soaked in warm water for at least 10 mins
1 bunch green onion, chopped
1 teaspoon ginger (fresh)
1 tablespoon cornstarch
3 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons dried shrimp (optional)
2-3 lbs napa cabbage, chop to fit in pot
1 egg, lightly beaten
7 ounces firm tofu, diced
4 tablespoons soy sauce, divided
4 teaspoons cooking wine, divided
1/8 teaspoon pepper
5 cups chicken stock
1 cup water
1/2 teaspoon sesame oil
2 teaspoons brown sugar
Directions
1Fill a big pot with chicken stock, add water and bring to low boil and simmer!.
2Add the cabbage!.
3While you get that going, start making the meatballs!.
4Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
5Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using!. (make sure you mince it finely before adding)!.
6Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage!. Add brown sugar and left over 2 Tbs soy sauce to soup!. Cover and simmer for 2-3 hours or longer for tender meatballs!. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper!.
ou do not like but you can get recipe from www!.googles!.com which you likeWww@FoodAQ@Com
Lion's Head Casserole
Recipe #301403 | 3? hours | 30 min prep | add private note
| Edit!.!.!.
My Notes:
My Notes
ONLY YOU see your private notes, and they print with the recipe!.
Save NoteCancel
(0) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly!.
By: JMigs;0)
Apr 30, 2008
Chinese dish, I call it cabbage and meatball soup at home!. You can use boy choy instead of napa cabbage!. This is a combination of a few variations to this recipe, and the way we like to eat ours!. Serve with steaming hot rice for a complete meal!. I like to place this in the crockpot (set-it-and-forget-it) and cook it for the afternoon if possible because the longer you cook this dish the more tender and melt-in-your-mouth the meatballs are!.
SERVES 6 -8 (change servings and units)
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
1 lb ground lean pork
4 dried shiitake mushrooms, soaked in warm water for at least 10 mins
1 bunch green onion, chopped
1 teaspoon ginger (fresh)
1 tablespoon cornstarch
3 tablespoons oyster sauce
1 teaspoon salt
2 tablespoons dried shrimp (optional)
2-3 lbs napa cabbage, chop to fit in pot
1 egg, lightly beaten
7 ounces firm tofu, diced
4 tablespoons soy sauce, divided
4 teaspoons cooking wine, divided
1/8 teaspoon pepper
5 cups chicken stock
1 cup water
1/2 teaspoon sesame oil
2 teaspoons brown sugar
Directions
1Fill a big pot with chicken stock, add water and bring to low boil and simmer!.
2Add the cabbage!.
3While you get that going, start making the meatballs!.
4Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later!
5Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using!. (make sure you mince it finely before adding)!.
6Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage!. Add brown sugar and left over 2 Tbs soy sauce to soup!. Cover and simmer for 2-3 hours or longer for tender meatballs!. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper!.
ou do not like but you can get recipe from www!.googles!.com which you likeWww@FoodAQ@Com
Combine 2 tbl Oyster Sce with squeeze of half a lemon!.
Blanch your Bok Choy in salted water, then drain!.
Toss in a hot pan with tbl unsalted butter, then add oyster sce/ lemon juice mixture!.
Is the best and quickest and tastiest ever!.
Could add a bit of chilli to fire it up some, but really!.!.!.!. dont need to!.Www@FoodAQ@Com
Blanch your Bok Choy in salted water, then drain!.
Toss in a hot pan with tbl unsalted butter, then add oyster sce/ lemon juice mixture!.
Is the best and quickest and tastiest ever!.
Could add a bit of chilli to fire it up some, but really!.!.!.!. dont need to!.Www@FoodAQ@Com
u know the only thing ive ever used this in is a crock pot of navy beans and ham!. i never really thought of anything else that it would blend well with!.!.!. cooks!.com has quite a bit but they are all very detailed time consuming and look expensive when its all said and doneWww@FoodAQ@Com
http://www!.foodtv!.ca/recipes/recipedetai!.!.!.Www@FoodAQ@Com