Best 7 Baby Bok Choy With Yam And Ginger Recipes

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

BABY BOK CHOY WITH GARLIC AND THYME

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.

BABY BOK CHOY WITH GARLIC

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.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

GINGER-SESAME BOK CHOY

Steps:

• In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
• In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
• Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.

BABY BOK CHOY WITH YAM AND GINGER

Steps:

• Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
• Heat the light sesame oil in a sauté pan over medium heat, then add the scallions and ginger and sauté for 30 seconds. Add the yam and a pinch of salt and sauté for an additional minute. Add the bok choy stems, mirin, and tamari and sauté for 2 minutes more. Add the bok choy leaves, lime juice, 1/4 teaspoon of salt, and the toasted sesame oil. Cook until the bok choy is just wilted, about 2 minutes, then do a FASS check and add a squeeze of lime if desired. Serve immediately.
• Store in a covered container in the refrigerator for 3 days.
• (per serving)
• Calories: 150
• Total Fat: 6g (0.9g saturated, 2.2g monounsaturated)
• Carbohydrates: 19g
• Protein: 9g
• Fiber: 6g
• Sodium: 595mg