Best 7 Bok Choy With Hot Bacon Sauce Recipes

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**Bok choy with Hot Bacon Sauce: A Culinary Symphony of Asian Flavors**

Embark on a tantalizing culinary journey with our bok choy with hot bacon sauce recipe, a delightful fusion of Asian flavors that will awaken your taste buds. This dish presents a vibrant tapestry of textures and tastes, featuring crisp-tender bok choy florets enveloped in a savory, slightly spicy sauce made from crispy bacon, aromatic ginger, and a touch of heat from red pepper flakes. Alongside this main recipe, we also offer variations to cater to diverse preferences, including a vegetarian version with a flavorful mushroom-based sauce and a spicy Szechuan variation that brings the heat. Whether you're a seasoned foodie or a novice cook looking to explore new culinary horizons, our bok choy recipes are sure to leave you craving for more.

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

BOK CHOY IN WARM BACON SAUCE



Bok Choy in Warm Bacon Sauce image

Make and share this Bok Choy in Warm Bacon Sauce recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped bok choy, cut into approx 1 1/2 " pieces
1/2 cup sliced onion
3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/8 cup chili sauce
5 slices bacon, cooked and crumbled
salt and pepper, to taste

Steps:

  • In a large skillet or wok, heat olive oil on med-high heat. Add bok choy and onion and stir-fry until crisp-tender.
  • Meanwhile, in a saucepan, combine suagr , vinegar, Worcestershire, chili sauce and cooked crumbled bacon. Simmer for 5 minutes.
  • Toss together the bok choy mixture w/ the simmered sauce and serve.

Nutrition Facts : Calories 257.6, Fat 19.9, SaturatedFat 5.3, Cholesterol 19.8, Sodium 404.2, Carbohydrate 15.6, Fiber 1, Sugar 11.9, Protein 4.6

BOK CHOY WITH VEGETABLES AND GARLIC SAUCE



Bok Choy with Vegetables and Garlic Sauce image

A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.

Provided by Janet Mitchell

Categories     Everyday Cooking     Vegan

Time 35m

Yield 4

Number Of Ingredients 11

2 teaspoons peanut oil
10 cloves garlic, crushed
1 tablespoon minced fresh ginger root
¼ cup vegetable broth
¼ cup water
1 red bell pepper, cubed
2 carrots, chopped
4 cups sliced bok choy
1 teaspoon white sugar
salt to taste
2 teaspoons sesame oil

Steps:

  • Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 7.4 g, Fat 5.1 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 116.1 mg, Sugar 3.3 g

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

Steps:

  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

BOK CHOY STIR-FRY WITH CANADIAN BACON



Bok Choy Stir-Fry with Canadian Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons low-sodium soy sauce
1 teaspoon Sriracha, sambal oelek or other Asian chile sauce
1 teaspoon sugar
1/4 cup vegetable oil
6 ounces Canadian bacon, cut into 1/2-inch pieces
10 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
6 heads baby bok choy, trimmed and chopped
4 cups cooked brown rice, for serving

Steps:

  • Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
  • Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
  • Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 1016 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 17 grams

BACON-Y BOK CHOY



Bacon-y Bok Choy image

Super easy side dish for those nights you want something different and fast! This can also morph into a main course if served over rice.

Provided by SHUNPR

Categories     Side Dish     Vegetables

Time 15m

Yield 4

Number Of Ingredients 7

4 slices bacon, chopped
2 pounds baby bok choy
1 teaspoon olive oil
½ small red onion, chopped
1 teaspoon red pepper flakes
1 teaspoon minced garlic
salt to taste

Steps:

  • Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
  • Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

Nutrition Facts : Calories 97 calories, Carbohydrate 6.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 361.8 mg, Sugar 3.1 g

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS



Baby Bok Choy with Bacon, Onion and Butter Beans image

When you see bok choy you might think stir-fry, but we here treat it like a hearty green, wilting it and softening it in bacon drippings. Then we add big, creamy butter beans and a splash of vinegar. Serve it right out of the pan or at warm room temperature. And if you have it on hand...stir fresh corn kernels in with the beans.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
1 pound baby bok choy (about 4 heads)
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt

Steps:

  • Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
  • Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
  • Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

Nutrition Facts : Calories 214 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 658 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 10 grams, Sugar 3 grams

BEST BOK CHOY



Best Bok Choy image

Provided by Guy Fieri

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons grapeseed oil
1 medium red onion, thinly sliced
1 red bell pepper, julienned
1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
2 cups cremini mushrooms, wiped clean, halved and sliced
3 baby bok choy, sliced into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon soy sauce
2 teaspoons fish sauce
Freshly cracked black pepper

Steps:

  • In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
  • Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.

Tips:

  • Choose the right bok choy: Look for bok choy that is fresh and crisp, with deep green leaves. Avoid any wilted or yellowed leaves.
  • Prepare the bok choy properly: Wash the bok choy thoroughly and cut it into 1-inch pieces. If you are using baby bok choy, you can leave them whole.
  • Cook the bok choy quickly: Bok choy is a delicate vegetable that cooks quickly. Overcooking can make it mushy, so be careful not to cook it for too long.
  • Use a variety of cooking methods: Bok choy can be cooked in a variety of ways, including stir-frying, steaming, and braising. Each cooking method will produce a slightly different flavor and texture, so experiment to find your favorite way to cook bok choy.
  • Add other vegetables: Bok choy pairs well with other vegetables, such as carrots, celery, and onions. You can also add protein, such as chicken, shrimp, or tofu.
  • Season the bok choy well: Bok choy has a mild flavor, so it is important to season it well. Use a variety of seasonings, such as garlic, ginger, soy sauce, and sesame oil.

Conclusion:

Bok choy is a versatile and delicious vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. With its mild flavor and quick cooking time, bok choy is a great addition to any meal.

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