Best 7 Baby Bok Choy And Leeks Recipes

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**Baby Bok Choy and Leeks: A Culinary Symphony of Flavors**

Embark on a culinary journey with baby bok choy and leeks, two vegetables that harmonize perfectly to create a symphony of flavors. This vibrant duo stars in a diverse range of recipes that showcase their versatility and nutritional prowess. From hearty soups and sizzling stir-fries to refreshing salads and umami-rich sauces, baby bok choy and leeks elevate any dish with their crisp texture and delicate yet assertive flavors. Get ready to explore a world of culinary possibilities as we delve into a collection of delectable recipes featuring these remarkable vegetables.

Let's cook with our recipes!

GARLIC BABY BOK CHOY STIR FRY



Garlic Baby Bok Choy Stir Fry image

This stir fried garlic baby bok choy is a great vegetable side or alternative to salad. Easy to make, garlic baby bok choy is a perfect side dish for almost anything.

Provided by Bill

Categories     Vegetable

Time 25m

Number Of Ingredients 5

1 pound baby bok choy ((450g))
2 tablespoons oil
5 cloves garlic ((minced))
salt and white pepper ((to taste))
1/8 teaspoon sugar

Steps:

  • Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
  • Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
  • Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
  • Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 656 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SKILLET CHICKEN WITH SPRING VEGETABLES



Skillet Chicken with Spring Vegetables image

Provided by Molly Yeh

Categories     main-dish

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 8

1 tablespoon coriander seeds
8 bone-in, skin-on chicken thighs
Kosher salt and black pepper
2 tablespoons canola or vegetable oil
2 large leeks, white and pale green parts, thinly sliced
4 cloves garlic, minced
2 heads baby bok choy, sliced into quarters
1/4 cup chopped fresh chives

Steps:

  • Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
  • Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
  • After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!

SAVORY BABY BOK CHOY



Savory Baby Bok Choy image

Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.

Provided by Valerie Taylor

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 pound baby bok choy, trimmed and sliced in half lengthwise

Steps:

  • Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g

BABY BOK CHOY WITH GARLIC AND THYME



Baby Bok Choy with Garlic and Thyme image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 4 heads baby bok choy (halved lengthwise) and cook until browned, 3 minutes. Flip and cook 2 more minutes. Season with kosher salt and pepper. Stir in 1 tablespoon butter, 1 chopped garlic clove and 8 thyme sprigs; remove from the heat. Top with flaky salt.

BAKED RICE WITH LEEKS AND BOK CHOY



Baked Rice with Leeks and Bok Choy image

Rice is prepped stove top with Swanson® Chicken Broth, leeks, bok choy, and mushrooms, and then completed in the oven for an delicious and satisfying side dish. Complements everything from a weeknight dinner to a holiday banquet!

Provided by Linda at Bit of Flavor

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 cup chopped leeks
6 ounces baby bella (crimini) or white mushrooms, sliced
1 ¼ cups uncooked long grain white rice
¼ cup dry white wine
3 cups Swanson® Chicken Broth
3 cups chopped bok choy

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
  • Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
  • Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 26.5 g, Cholesterol 1.9 mg, Fat 3.8 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 389.4 mg, Sugar 1.2 g

SAUTéED BABY BOK CHOY



Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
  • Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

BABY BOK CHOY WITH GARLIC



Baby Bok Choy with Garlic image

Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.

Provided by Sarah MJ

Categories     Side Dish     Vegetables

Time 20m

Yield 3

Number Of Ingredients 6

2 tablespoons butter
¼ cup minced garlic, or to taste
2 (14 ounce) cans chicken broth
6 heads baby bok choy, trimmed
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g

Tips for Cooking Baby Bok Choy and Leeks

  • Choose fresh vegetables. Look for baby bok choy with bright green leaves and crisp white stalks. Leeks should be firm and have no signs of wilting or bruising.
  • Wash the vegetables thoroughly. Rinse the baby bok choy and leeks under cold water to remove any dirt or debris.
  • Trim the vegetables. Trim the ends off the baby bok choy and leeks. Cut the baby bok choy in half lengthwise. Cut the leeks in half lengthwise and then slice them thinly.
  • Cook the vegetables quickly. Baby bok choy and leeks can be cooked in a variety of ways, but they are best when cooked quickly. Stir-frying, steaming, or sautéing are all good methods for cooking these vegetables.
  • Season the vegetables simply. Baby bok choy and leeks have a mild flavor, so they can be seasoned with a variety of different ingredients. Salt, pepper, garlic, and ginger are all good choices.

Conclusion

Baby bok choy and leeks are two versatile vegetables that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they have a mild flavor that pairs well with other ingredients. By following these tips, you can cook baby bok choy and leeks perfectly every time.

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