Best 7 Bok Choy With Ginger Vinaigrette Recipes
Savory and refreshing, bok choy with ginger vinaigrette is a delightful dish that combines the crisp texture of bok choy with a tangy and aromatic dressing. Made with fresh bok choy, this recipe features a zesty ginger vinaigrette that elevates the dish with its vibrant flavors. This versatile dish can be served as a side or enjoyed as a light main course for a healthy and satisfying meal. The ginger vinaigrette is the star of the show, adding a perfect balance of sweetness, acidity, and a hint of spice. Whether you're a fan of bok choy or looking for a new way to enjoy this leafy green, this recipe is sure to impress with its simplicity and delicious flavors. In addition to the classic bok choy with ginger vinaigrette, the article also includes variations such as sesame-ginger dressing and a spicy chili vinaigrette, providing options to suit different palates and preferences.
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THE BEST BOK CHOY RECIPE (GARLIC & GINGER)
A quick bok choy stir-fry with garlic and ginger. In less than 10 minutes you'll have a tasty side dish that's full of nutrients and anti-inflammatory health benefits.
Provided by Lisa Bryan
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat the avocado oil in a wok or sauté pan on medium.
- Add the minced ginger and minced garlic and stir for 30 seconds.
- Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
- Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
- Turn off the heat, add salt and pepper and serve.
Nutrition Facts : Calories 79 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, Sodium 74 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BABY BOK CHOY WITH GINGER AND GARLIC
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 6
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.
ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
- Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
- In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
- Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
- Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.
EDAMAME, BOK CHOY AND MANGO SALAD WITH ASIAN VINAIGRETTE
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil.
- Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens.
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
BALSAMIC VINEGAR AND GINGER BOK CHOY
This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!
Provided by Kara Rhodes Murphy
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
- Heat the olive oil in large skillet over medium heat.
- Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g
BOK CHOY WITH GINGER VINAIGRETTE
The flavor of this was much different than I had expected. You really taste the dijon mustard. I didn't chop up my bok choy just left it in whole leaves and poured the sauce over. I got this on the web and I have only had it warm, but it could be served as a cold side as well.
Provided by cookiedog
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
- Combine vinegar, mustard, soy, sugar, garlic, and mix well.
- To serve warm: Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.
- To serve cold: Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.
Tips:
- Choose the right bok choy: Look for bok choy with crisp, tender stalks and dark green leaves. Avoid wilted or yellowed leaves.
- Wash the bok choy thoroughly: Rinse the bok choy under cold water to remove any dirt or debris. Cut off the root end and separate the leaves from the stalks.
- Blanch the bok choy: Blanching the bok choy helps to retain its vibrant green color and crisp texture. To blanch the bok choy, bring a large pot of salted water to a boil. Add the bok choy and cook for 1-2 minutes, or until the leaves are bright green and the stalks are tender. Immediately transfer the bok choy to a bowl of ice water to stop the cooking process.
- Make the ginger vinaigrette: While the bok choy is blanching, make the ginger vinaigrette. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, ginger, garlic, and honey. Season with salt and pepper to taste.
- Assemble the salad: To assemble the salad, place the blanched bok choy in a large bowl. Add the red onion, carrots, and cilantro. Drizzle with the ginger vinaigrette and toss to coat. Serve immediately.
Conclusion:
This bok choy salad with ginger vinaigrette is a healthy and delicious side dish or light lunch. It's packed with fresh vegetables and flavorful dressing. The ginger vinaigrette adds a bright and tangy flavor that complements the bok choy perfectly. This salad is also very easy to make, so it's perfect for busy weeknights.
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