Best 7 Bok Choy With Ginger Vinaigrette Recipes

THE BEST BOK CHOY RECIPE (GARLIC & GINGER)

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.

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.

ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE

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

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

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

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.

BOK CHOY WITH GINGER VINAIGRETTE

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.