We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
Bok choi is stir fried in a wok with soy sauce, lots of garlic, a pinch of sugar and sesame oil for a quick, Chinese-inspired vegetarian side dish.
28 people made this
- 1 1/2 tablespoons rapeseed oil
- 2 teaspoons minced garlic
- 500g pak choi
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar, or to taste
- salt and freshly ground black pepper
- 4 tablespoons water or stock
- 1/2 teaspoon sesame oil
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir fry until fragrant, about 30 seconds. Add pak choi and cook for 30 seconds. Season with soy sauce, sugar and salt and stir fry for 1 minute.
- Pour water into the wok; cover and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat; drizzle with sesame oil and season with pepper.
Reviews & ratingsAverage global rating:(9)
Reviews in English (3)
My whole family wanted seconds! Delicious. No changes to recipe needed. I could’ve eaten the whole bowl. I served it with pan fried cubed tofu and sushi rice for a fantastic vegan meal!-03 Oct 2018
by Michael Perri
I used peanut oil and tossed half w/sesame oil, half w/ oyster sauce. Delicious ! Like you (should) get in a restaurant.-06 Aug 2018
Best Vegan-Friendly Stir-Fried Bok Choy
This bok choy recipe is simply excellent, with a flavor that will make everyone want to eat their veggies. Great to serve as a side vegetable dish or add tofu or your choice of chicken, pork, or seafood for a delicious mixed stir-fry dish. With a rich garlic taste, the stir-fry sauce is easy to make, and frying up the bok choy takes only a few minutes. The stir-fry sauce goes well with other vegetables too try it with broccoli or Chinese vegetables such as baby bok choy, yu choy, gailan (Chinese broccoli), or cabbage. Easy and quick to make, this bok choy recipe will fast become one of your vegetable favorites!
- 3 cups instant brown rice
- ¼ teaspoon salt
- ½ cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or cooking sherry
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 12 ounces shrimp, peeled and deveined (thawed if frozen)
- 1 tablespoon finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 3 scallions, white and light green parts, finely chopped
- 4 cups thinly sliced bok choy stalks (about 1 medium head)
Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork cover again.
Whisk broth, soy sauce, rice wine, sesame oil and cornstarch in a medium bowl.
Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.
Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.
Jamaican Chinese Style Stir-Fried Chicken with Bok Choy
This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures. This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.
- 3 medium chicken breasts, boneless and skinless
- 1 head Bok Choy (large)
- ½ medium cabbage head
- 1 yellow zucchini
- 1 green zucchini
- 1 onion, diced
- 2 teaspoon cornstarch
- 7 teaspoon water
- 2 clove garlic
- 2 medium carrots
- 5 tablespoon peanut or vegetable oil for stir-frying
- 6 tablespoons Jamaican Pickapeppa Sauce
- 5 tablespoons soy sauce
- 3 tablespoons brown sugar (optional)
Get our recipes on your mobile phone. Buy our iPhone or Android Recipe App. Buy the cook book “Simple Jamaican Cooking”. Looking for Jamaican recipe ingredients & seasoning Shop Now in our online store.
- Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long.
- Season the chicken with the onion and 1 tablespoon of soy sauce.
- Marinate the chicken in the refrigerator for 30 minutes.
- While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.
- Cut up the 2 carrots into strips and set aside. Shred the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.
- Combine the Pickapeppa Sauce and soy sauce (sugar optional)
- Combine the cornstarch with the water.
- Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.
- Place the stir-fried chicken on paper towels.
- Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage. Stir-fry with 5 minutes (do not let the vegetables get too soft) .
- Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat to a boil.
- Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.
- Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.
Today I will show you how to cook Asian style bok choy. This recipe is a Thai stir fry baby bok choy recipe, but I tried to cook it like a Chinese restaurant (Thailand has a strong Chinese food culture). The way to cook bok choy is not very difficult, but there are a few tricks to prepare it properly before you can stir fry bok choy if you want to fully enjoy this Thai baby bok choy recipe.
SUBSCRIBE NOW FOR MORE RECIPES: https://bit.ly/33ApEC7.
SUPPORT THE CHANNEL » https://bit.ly/NinPatreon.
☕ BUY ME A COFFEE » https://www.buymeacoffee.com/niniscoo….
MY FREE MINI COOKBOOK » https://bit.ly/MiniCookbook.
SPICY T-SHIRT & MERCH » https://bit.ly/NinSpicyMerch.
DOWNLOAD THE COMPLETE RECIPE: https://www.patreon.com/posts/45784461.
INGREDIENTS (for 2-3 servings):
● 250g Baby Bok Choy.
● 2 Tbsp Chopped garlic.
● 2 Tbsp Oyster sauce.
● 1 Tbsp Soy sauce.
● ½ Tbsp Sesame oil.
● 2 tsp Sugar.
● 1 Tbsp Spicy chili oil.
00:14 How to choose Bok Choy.
00:38 How to clean Bok Choy.
01:38 Prepare Garlic.
01:48 Make the sauce for stir fry Bok Choy.
02:06 Stir fry baby Bok Choy.
CONNECT WITH ME:
INSTAGRAM » http://bit.ly/InstagramNin (@niniscooking).
PINTEREST » http://www.pinterest.com/niniscooking.
FACEBOOK » http://bit.ly/FacebookNin.
TWITTER » http://twitter.com/niniscooking.
SUPPORT THE CHANNEL:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is helping me dedicate more time to the creation of yummy recipes for you, and also helps me travel and try food from restaurants and other. Ultimately, your generous donation can help me turn this hobby into a full-time activity… Plus you will have some sweet rewards, exclusive to my lovely Patrons!
Thank you to this month Patrons: Colin, Maryse, Norbert, Nickky, Dietmar Aigner, Oliver Timm, Lung Priau, Stefan Seitz, MorningStar999, Kelsey Kearns.
Hello, I’m Nin! I upload Thai food cooking video recipes every Monday. I try as much as I can to explain things very easily and make it simple to follow for everyone. Because Thai cooking might seem scary for some, but it’s actually so easy! I am by no means a Chef, but food and cooking have always been a very important part of my life. When I was a kid, my parents were owning a street food stall in Bangkok, Thailand. And right after school, I was always running there to help them cooking yummy Thai street food, and serving the customers. I have also learned a lot with my grand mum, who taught me how to cook traditional Thai food since… well, since forever I believe! And now, I’ve decided to share my knowledge with you through my Thai food cooking videos! .
On this channel, you will find a lot of authentic Thai food such as pad kra pao (Thai fried basil), khao soi (Chiang Mai noodles), khao pad (Thai fried rice), Thai curry recipes, Thai dessert recipes, and much more!
- 1 pound baby bok choy
- 4 teaspoons vegetable oil
- 2 garlic cloves, chopped
- 1 teaspoon minced fresh ginger
- 5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
- 2 tablespoons Shaoxing rice wine* or dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- ⅛ teaspoon each kosher salt and pepper
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and pepper cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Bring a large pot of salted water to a boil. Add bok choy and blanch until bright green, about 40 seconds. Transfer to a colander set in the sink and let drain well.
While bok choy drains, combine soy sauce, white pepper, sesame oil, cornstarch, and water in a small bowl. Set aside.
Heat vegetable oil in a wok over high heat until lightly smoking. Add garlic and black beans and cook, stirring constantly, until fragrant, about 30 seconds. Add drained bok choy and continue to cook, stirring and tossing constantly, until bok choy is almost tender, about 2 minutes.
Push bok choy up sides of wok. Stir sauce mixture with a fork and add it to the center. Let it come to a boil (about 20 seconds), then toss with the bok choy. Serve immediately.
Stir Fried Pak Choi in Oyster Sauce
This is a traditional yet simple Chinese vegetable dish that can be prepared within minutes. Pak choi is a popular Chinese vegetable that has wide crisp stalks and dark leaves. This recipe demonstrates how fresh food can taste delicious when treated simply.
- 500g (4-5) Pak choi
- 2 tbsp Oyster sauce (or vegetarian stir-fry sauce)
- 1 Clove of garlic
- 1 tsp Corn flour
- 100ml Water
- 2 tbsp Oil
- Wash and separate pak choi
- Roughly chop garlic
- Mix corn flour in 2 tbsp of water in a small bowl
- Heat oil in a wok, then add the garlic
- Once garlic has lightly browned add pak choi
- Add oyster sauce and stir fry for 2 mins
- Add water and cover for 5 mins
- Finally add corn flour mixture.
- Mix well over heat until sauce thickens and serve.
Recipes & Culture
recieved in good order: excellent service and products, I'll be shopping with you again.