BOK CHOY RECIPES Bok Choy Click here to sign up for one of our weekly newsletters

Steamed Bok Choy and Sesame Chicken
Adapted from 366 Healthful Ways to Cook Leafy Greens by L. Leahy

Straw steamer baskets are sold in Asian markets; Two collapsible steamer baskets set in saucepans may be substituted.

2 Tablespoons dark sesame oil
2 garlic cloves, minced
1 Tablespoon slivered fresh ginger
¼ teaspoon chile paste with garlic
11/4 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 head bok choy
1 bunch fresh cilantro
2 cups broccoli florets, or chunks of peeled broccoli stem, or 2 cups snow peas
1 Tablespoon soy sauce

Combine the oil, garlic, ginger, and chile paste in a medium bowl; add the chicken to the mixture and toss to coat.

Line the bottom of two steamer baskets with the outer leaves of the bok choy. Chop enough of the remaining bok choy to make 2 cups; set it aside.

Place the chicken in one basket. Top with a second basket and fill it with the cilantro, chopped bok choy, and broccoli or peas; cover. Lower the stack into a large wok or dutch oven filled with 1 inch of boiling water (the water should not touch the food). Cover the wok and steam for 15 minutes or until the chicken is cooked. Remove the baskets from the water. With a slotted spoon, place the vegetables on each of 4 serving plates; top with the chicken and drizzle with the soy sauce. Serve immediately.

Barbara Spiegel’s Baked Bok Choy with Gruyere
Adapted from Uncommon Fruits and Vegetables by E. Schneider

1 ½ pounds bok choy, cleaned, stalk and leaves separated
1 cup chicken or vegetable broth
1 Tablespoon butter
1 ½ Tablespoons flour
2 teaspoons Dijon mustard
1 cup grated Gruyere cheese
Salt to taste
Few drops hot pepper sauce

Cut bok choy stalks in ½ inch slices. (you will likely have about 4 cups). Combine in a large, shallow baking dish with broth. Cover and bake 35 minutes in 400 degree oven. (Vegetable will still be quite crisp.)

Chop leafy tops roughly. Add to stalks and stir. Bake 10 minutes longer, until leaves are wilted.

Heat butter in small saucepan. Add flour and stir one minute over moderately low heat. Whisk in mustard. Pour broth from bok choy into pan. Whisk on high heat until sauce thickens slightly. Add cheese and stir until smooth. Add salt and pepper sauce to taste.

Pour sauce over bok choy and fold in gently. Return to oven for 10 minutes, until hot and bubbling.

Sauteed Bok Choy and Broccoli
Adapted from Great Food Fast from the Kitchens of Martha Stewart Living

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated peeled fresh ginger
1 to 2 tablespoons soy sauce

Cut the white stalks from the bok choy; slice the stems into 1 inch pieces. Coarsely chop the green leaves. Peel the stalks from the broccoli; slice ¼ inch thick. Cut the florets into bite sized pieces.

In a large skillet, boil ½ cup water. Add the bok choy stalks and broccoli; cover. Simmer over medium low heat until the broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until the water evaporates, 2 to 4 minutes. Add the bok choy leaves, oil, and garlic. Cook, tossing often, until the garlic is fragrant, about 2 minutes.

Press the ginger in a sieve over the skillet to release its juices. Stir in the soy sauce. Serves 4.

SHITAKE BOK CHOY SOUP WITH NOODLES

Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

Gourmet, February 1999

Bok Choy:

from a CSA member:
Bok choy: (the bok choy in the box was amazingly good!)
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.

Very easy, very good.

SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

STIR-FRIED RICE

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and cook until puffed around edge. Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into pieces with edge of spatula and transfer eggs to plate.

Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.

Bon Appetit, June 1993

BOK CHOY WITH GARLIC

Melt butter in heavy large skillet over high heat. Add garlic; sautŽ 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Makes 6 servings.

Bon Appetit, April 1998

TOFU AND BOK CHOY STIR-FRY

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. Serves 2.

Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg
Bon Appetit

STIR-FRIED BOK CHOY

Trim bok choy and cut crosswise into 1/4-inch-thick slices. In a bowl stir together water and soy and oyster sauces. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and stir-fry bok choy with salt 2 minutes. Add soy mixture and butter and stir-fry until bok choy is crisp-tender, 1 to 2 minutes. Serves 2.

Gourmet, June 1999

CHICKEN, SHITAKE AND BOK CHOY SOUP

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with green onions and serve. Makes 6 servings.

*Available at Asian markets and in the Asian foods section of many supermarkets.

Per serving: calories, 91; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 2 mg
Bon Appetit, March 2000

STIR FRIED VEGETABLES

In a small bowl, mix the first 5 ingredients together and set aside.

Heat large skillet or wok over high heat; add olive oil. Stir fry onion rings, bok choy, and garlic in hot oil for 1-2 minutes. Remove from wok. Set aside.

Place mushrooms, bamboo shots, bay corn, and water chestnuts in th ewok or skillet. Stir-fry for about 2 minutes. Add the soy mixture and cook until bubbly, stirring frequently.  Add broccoli and red pepper, cover and cook for 3 minutes or until broccoli is crisp-tender. Stir in onion, bok choy and garlic and serve. Yield: 6 servings.

Serving size: 1 cup Nutritional info per serving: 104 cal, 4g pro, 3g fat, 19g carb Exchanges: 1/2  starch/bread, 2 vegetable

from The UCSD Healthy Diet for Diabetes

OPEN SESAME-GINGER DIP

Mix the mustard, ginger and soy sauce, blending well.  Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly.  Blend in the sour  cream.  Cover and chill. Makes about 1 1/4 cups of dip.  SUGGESTED DIPPERS:  Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy.       Yield: 4 servings

SZECHUAN NOODLES #1

Seasoning Sauce:

Other Ingredients:

Combine ingredients for seasoning sauce in a small bowl. Mix until smooth.  Heat peanut oil in a wok over medium-high heat 1 minute. Stir-fry pork until  browned. Add green onion, bok choy and seasoning sauce. Stir-fry until sauce comes to a boil. Carefully pour into a warm large bowl. Set aside. Bring water to a boil in a heavy 5 quart pot. Add noodles; cook until tender. Drain and divide into 6 portions in 6 small bowls. Spoon meat sauce over noodles. Garnish with  carrots, cucumber and bean sprouts. Sprinkle with minced garlic. Toss lightly and serve. Hot bean sauce, a typical Szechuan seasoning, gives these noodles a special flavor. Makes 6 servings.

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