Best 2 Bok Choy With Apple Recipes

In this culinary journey, we'll explore a delightful dish that blends the crispiness of bok choy with the sweetness of apples. This stir-fried medley is a symphony of flavors and textures that will tantalize your taste buds. Along with the main recipe, we'll also venture into two additional variations that add unique twists to this classic combination. Get ready to embark on a culinary adventure that celebrates the vibrant flavors of bok choy and apples.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY

Sausage with Sauerkraut, Apples, and Bok Choy image

Sausage with Sauerkraut, Apples, and Bok Choy

Provided by Rhoda Boone

Categories Kid-Friendly Dinner Lunch Sausage Fall Winter Bok Choy Cabbage One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 teaspoon caraway seeds
2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
1 pound baby bok choy, heads trimmed and quartered lengthwise
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
2 1/2 cups prepared sauerkraut, drained
1/2 cup low-sodium chicken broth
1 tablespoon cider vinegar
1 tablespoon unsalted butter
Grainy Dijon mustard, for serving

Steps:

In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

BOK CHOY, CARROT, AND APPLE SLAW

Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

Tips:

Choose the right bok choy: Look for bok choy that is fresh, with crisp, dark green leaves and white stalks. Avoid any bok choy that is wilted or has yellowing leaves.
Prepare the bok choy properly: Before cooking, trim the root ends of the bok choy and wash the leaves thoroughly. Cut the bok choy into 1-inch pieces, separating the leaves from the stalks.
Use a variety of cooking methods: Bok choy can be cooked in a variety of ways, including stir-frying, steaming, boiling, and braising. Stir-frying is a quick and easy way to cook bok choy, while steaming or boiling preserves the nutrients. Braising is a good option for cooking bok choy with other vegetables or meat.
Add flavor with sauces and seasonings: Bok choy has a mild flavor, so it pairs well with a variety of sauces and seasonings. Try using soy sauce, oyster sauce, garlic, ginger, or sesame oil to add flavor to your bok choy dishes.
Serve bok choy as a side dish or main course: Bok choy is a versatile vegetable that can be served as a side dish or main course. It is a good source of vitamins and minerals, and it can be used in a variety of dishes.

Conclusion:

Bok choy is a delicious and nutritious vegetable that can be cooked in a variety of ways. With its mild flavor and versatility, bok choy is a great addition to any meal. Whether you are stir-frying, steaming, boiling, or braising bok choy, there are endless possibilities for creating delicious and healthy dishes. So next time you are looking for a healthy and flavorful vegetable to add to your meal, reach for bok choy.

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