Best 7 Simple Baby Bok Choy And Snow Peas Recipes

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In the realm of delectable vegetarian dishes, Baby Bok Choy and Snow Peas stand out as a symphony of flavors and textures. These two humble vegetables, when combined, create a dish that is both visually appealing and incredibly delicious. Baby Bok Choy, with its crisp, tender stalks and mild yet distinctive flavor, perfectly complements the sweet crunch of Snow Peas. Together, they form a harmonious blend that will tantalize your taste buds.

This article presents a collection of mouthwatering recipes that showcase the versatility and culinary potential of Baby Bok Choy and Snow Peas. From a simple stir-fry that allows the natural flavors to shine through to a savory soup that warms the soul, these recipes cater to a range of tastes and preferences. Whether you're a seasoned chef or just starting your culinary journey, you'll find inspiration and guidance within these pages. So, prepare to embark on a delightful adventure as we delve into the world of Baby Bok Choy and Snow Peas, transforming them into culinary masterpieces.

Let's cook with our recipes!

GARLIC BABY BOK CHOY STIR FRY



Garlic Baby Bok Choy Stir Fry image

This stir fried garlic baby bok choy is a great vegetable side or alternative to salad. Easy to make, garlic baby bok choy is a perfect side dish for almost anything.

Provided by Bill

Categories     Vegetable

Time 25m

Number Of Ingredients 5

1 pound baby bok choy ((450g))
2 tablespoons oil
5 cloves garlic ((minced))
salt and white pepper ((to taste))
1/8 teaspoon sugar

Steps:

  • Trim the bottoms off of each bundle of bok choy, and split them in half or quarters. Just make sure all of the pieces are relatively uniform so they cook evenly. You can leave them whole if they're very small and tender.
  • Wash thoroughly with cold water two to three times. These days, we're never too cautious about making sure all of the dirt and pesticides are rinsed away. The best method is to use a large basin or sink to rinse and swirl around the vegetables letting them soak for a few minutes before draining and washing again. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process.
  • Heat the wok over high heat until smoking, and add 2 tablespoons oil. Swirl around the oil so the wok is coated. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don't burn the garlic!
  • Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.

Nutrition Facts : Calories 83 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 656 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SIMPLE BABY BOK CHOY AND SNOW PEAS



Simple Baby Bok Choy and Snow Peas image

This is a flavorful and quick side dish to serve with your Asian meal. The recipe is adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Provided by PanNan

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon peanut oil
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
3/4 lb baby bok choy, leves separated
1/2 lb snow peas
1/2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
2 tablespoons oyster sauce
1/2 teaspoon sesame oil

Steps:

  • Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
  • Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

ASIAN VEGETABLE STIR-FRY WITH SUGAR SNAP PEAS AND BABY BOK CHOY



Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy image

This is a recipe I found at Canadian Family and have adapted to my taste The addition of the cooked pork tenderloin is optional. Without the pork it makes an excellent vegetarian meal. It is quick and healthy. Serve over brown rice for a hearty meal.

Provided by PaulaG

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable stock
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 -2 garlic clove, finely minced
1 tablespoon freshly grated ginger
vegetable oil
1 medium sweet onion, thinly sliced
1 1/2 cups sliced red bell peppers
1 1/2 cups sliced green bell peppers
2 cups sugar snap peas
2 baby bok choy
1 1/2 cups dried shiitake mushrooms, reconstituted and drained
6 ounces cooked pork tenderloin, thinly sliced
green onion, sliced for garnish

Steps:

  • In a small dish, whisk together the sauce ingredients and set aside.
  • In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
  • Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

Nutrition Facts : Calories 157.1, Fat 4.5, SaturatedFat 1, Cholesterol 27.8, Sodium 357.3, Carbohydrate 18.5, Fiber 5.1, Sugar 8.7, Protein 12.4

SPICY WOK-CHARRED SNOW PEAS



Spicy Wok-Charred Snow Peas image

High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don't have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.

Provided by David Tanis

Categories     main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
6 to 8 small dried red chiles
1 pound snow peas, trimmed
1 bunch scallions, trimmed, chopped in 1-inch lengths
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon grated ginger
1/2 teaspoon toasted sesame oil
3 tablespoons crushed roasted peanuts
2 tablespoons roughly chopped cilantro

Steps:

  • Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
  • Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
  • Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED SESAME BABY BOK CHOY



Stir-Fried Sesame Baby Bok Choy image

In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

1 pound baby bok choy
1½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Steps:

  • Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
  • In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
  • Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

LUCKY 8 STIR-FRY



Lucky 8 Stir-Fry image

Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money." This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. The ingredients also should have contrasting-yet-balanced flavors and textures. You can serve this on any day of the week-especially when it's Lunar New Year.

Provided by Hsiao-Ching Chou

Categories     Side     Dinner     Lunch     Vegetable     Mushroom     Celery     Bok Choy     Carrot     Cabbage     Soy Sauce     Stir-Fry     Wok     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Healthy     Lunar New Year

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup bean sprouts
3 inner stalks celery hearts, cut on the bias (¼ inch) thick
4 to 6 medium dried shiitake mushrooms, soaked in warm water for 2 to 3 hours
1 medium carrot, cut into (¼-inch-thick) strips
½ cup dried lily flowers, soaked in warm water for 30 minutes
½ cup dried wood ear mushrooms, soaked in warm water for 30 minutes and cut into (¼-inch-thick) strips
1 cup sliced Chinese cabbage or baby bok choy
8 snow peas, trimmed and cut on the bias into (½-inch-wide) pieces
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon Shaoxing wine, sherry, or dry Marsala wine
¼ teaspoon sesame oil
⅛ teaspoon white pepper powder
¼ teaspoon kosher salt (optional)

Steps:

  • Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.
  • Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.
  • Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.

SAVORY BABY BOK CHOY



Savory Baby Bok Choy image

Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.

Provided by Valerie Taylor

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 pound baby bok choy, trimmed and sliced in half lengthwise

Steps:

  • Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g

Tips for Cooking Baby Bok Choy and Snow Peas:

  • Choose fresh, tender baby bok choy and snow peas. Look for vegetables that are brightly colored and free of blemishes.
  • Wash the vegetables thoroughly before cooking. This will help to remove any dirt or bacteria.
  • Trim the baby bok choy and snow peas. Remove the tough ends of the baby bok choy and the strings from the snow peas.
  • Cook the vegetables quickly over high heat. This will help to preserve their鮮豔 color and crunch.
  • Use a variety of cooking methods. Baby bok choy and snow peas can be stir-fried, sautéed, steamed, or roasted.
  • Add other vegetables or protein to your dish. Baby bok choy and snow peas pair well with other vegetables, such as broccoli, carrots, and bell peppers. They can also be added to dishes with chicken, shrimp, or tofu.
  • Season the vegetables with your favorite spices and herbs. Garlic, ginger, soy sauce, and sesame oil are all popular seasonings for baby bok choy and snow peas.

Conclusion:

Baby bok choy and snow peas are two healthy and delicious vegetables that can be enjoyed in a variety of dishes. They are a good source of vitamins, minerals, and antioxidants. With their mild flavor and slightly crunchy texture, they are a great addition to any meal.

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