Best 4 Jasmine Rice With Bok Choy Recipes
**Unveil the Essence of Asian Cuisine: A Culinary Journey Through Jasmine Rice with Bok Choy Delights**
In the heart of Asian culinary traditions, a harmonious blend of flavors awaits in the union of fragrant jasmine rice and succulent bok choy. Embark on a sensory adventure as we unveil two exceptional recipes that showcase this dynamic duo. First, our Steamed Jasmine Rice with Bok Choy and Shiitake Mushrooms captivates with its simplicity and elegance. Savor the delicate aroma of jasmine rice mingling with the earthy notes of shiitake, while the crisp bok choy adds a refreshing crunch. For a bolder taste, dive into our Stir-Fried Jasmine Rice with Bok Choy and Chinese Sausage. Explosive flavors dance on your palate as the smokiness of Chinese sausage intertwines with the sweetness of bok choy and the nutty fragrance of jasmine rice. As you delve into these culinary creations, let the harmonious balance of textures and flavors transport you to the vibrant streets of Asia.
**Steamed Jasmine Rice with Bok Choy and Shiitake Mushrooms:**
This recipe embodies the essence of minimalism, allowing the natural flavors of each ingredient to shine. Perfectly steamed jasmine rice forms the foundation, complemented by the umami-rich shiitake mushrooms and the vibrant crunch of bok choy. A splash of soy sauce and sesame oil adds a touch of savory depth, elevating this dish to a symphony of flavors.
**Stir-Fried Jasmine Rice with Bok Choy and Chinese Sausage:**
Experience a symphony of bold flavors in this stir-fried delight. Tender jasmine rice serves as a canvas for the savory Chinese sausage, crispy bok choy, and vibrant bell peppers. Infused with the aromatic trinity of garlic, ginger, and scallions, each bite bursts with a harmonious blend of sweet, salty, and savory notes. A touch of soy sauce and oyster sauce adds an extra layer of depth, making this dish an irresistible feast for the senses.
**Additional Tips for Culinary Success:**
- To achieve perfectly steamed jasmine rice, use a 1:1 ratio of rice to water. Rinse the rice thoroughly before cooking to remove any excess starch.
- For the stir-fried rice, use day-old jasmine rice as it tends to hold its shape better during the stir-frying process.
- Feel free to add other vegetables to the stir-fried rice, such as carrots, snow peas, or broccoli, to create a colorful and nutritious medley.
- Experiment with different types of Chinese sausage to discover a variety of flavors. From sweet to spicy, there's a Chinese sausage out there to suit every palate
**Unleash Your Culinary Creativity:**
These recipes are mere starting points on your culinary journey. Feel empowered to customize them to your liking. Play with different ratios of ingredients, explore new flavor combinations, and discover the endless possibilities that await within the realm of jasmine rice and bok choy. Let your creativity shine as you create dishes that reflect your unique culinary vision.
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
MISO MARINATED SOLE TOPPED WITH JASMINE RICE WITH FRIED GINGER AND ORANGE FENNEL SALAD AND BRAISED BOK CHOY
Steps:
- In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot.
- Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside.
- In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.
COCONUT RED CURRY WITH SAUTéED BOK CHOY AND JASMINE COCONUT RICE
Steps:
- Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
- To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
- To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
- Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
- Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.
GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL
An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.
Provided by Alexa Weibel
Categories dinner, weekday, grains and rice, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Take the cooked rice out of the refrigerator, and set it aside at room temperature.
- In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
- Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
- Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
- Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.
Tips:
- To achieve the best texture, rinse the jasmine rice thoroughly before cooking. This removes the starch and prevents the rice from becoming sticky.
- Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning.
- Be careful not to overcook the rice. Jasmine rice is best when it is cooked through but still has a slight bite to it.
- If you are using frozen bok choy, be sure to thaw it before cooking. You can thaw it in the refrigerator overnight or by running it under cold water for a few minutes.
- Bok choy can be cooked in a variety of ways, including stir-frying, steaming, and boiling. For this recipe, we will be stir-frying the bok choy.
- When stir-frying the bok choy, be sure to use a high heat and cook the bok choy quickly. This will help to preserve its nutrients and flavor.
- To make the garlic sauce, simply combine all of the ingredients in a small bowl and whisk until well blended. You can adjust the amount of soy sauce and rice vinegar to taste.
Conclusion:
This jasmine rice with bok choy is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The jasmine rice is light and fluffy, while the bok choy is tender and flavorful. The garlic sauce adds a delicious umami flavor to the dish. This recipe is also very versatile and can be easily adapted to your own taste preferences. For example, you can add other vegetables, such as carrots, bell peppers, or snow peas. You can also add some protein, such as chicken, shrimp, or tofu.
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