Best 9 Bok Choy And Broccoli Salad Recipes

SAUTEED BOK CHOY AND BROCCOLI

Steps:

• Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
• Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
• In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
• Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
• Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI

Steps:

• Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
• Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
• In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
• Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
• Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
• Add soy sauce, toss and serve.

BOK CHOY SALAD

Steps:

• In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

YUMMY BOK CHOY SALAD

Steps:

• In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
• Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

BABY THAT'S GOOD BROCCOLI & BOK CHOY SALAD

Steps:

• In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions.
• In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes.
• Pour dressing over salad and toss to evenly coat.
• Toss sunflower seeds& almonds on top.
• Toss salad to mix thoroughly.
• Refrigerate 30 minutes to 1 hour before serving.

BOK CHOY AND BROCCOLI SALAD

Steps:

• In a medium bowl, combine bok choy, broccoli, green onions and almonds.
• In a small bowl, whisk together remaining ingredients.
• Toss dressing with vegetables and serve.

BOK CHOY SALAD

Steps:

• Combine bok choy and green onions; cover and chill.
• Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
• Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
• Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

SAUTéED BOK CHOY AND BROCCOLI

Steps:

• 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 1/4 inch thick. Cut the florets into bite-size pieces.
• In a large skillet, boil 1/2 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, 2 minutes.
• Press the ginger in a sieve over the skillet to release its juices. Stir in the soy sauce.

BOK CHOY SALAD

Steps:

• Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.