Best 4 Stir Fried Bok Choy Or Sturdy Greens Recipes
Stir-fried bok choy, or sturdy greens, is a classic Chinese dish that is both simple to make and incredibly delicious. It is a versatile dish that can be served as a side dish or main course, and can be easily adapted to suit your own taste preferences. This article provides three different recipes for stir-fried bok choy, each with its own unique flavor profile. The first recipe is a classic stir-fry with garlic and ginger, while the second adds the bold flavors of Shaoxing wine and soy sauce. The third recipe is a spicy Szechuan-style stir-fry with a kick of heat from chili peppers. All three recipes are easy to follow and can be made in under 30 minutes, making them a perfect weeknight meal. So gather your ingredients and get ready to enjoy this delicious and healthy dish!
Here are our top 4 tried and tested recipes!
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.
STIR FRIED BOK CHOY
Quick, easy, and tasty!
Provided by artsychic517
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
- Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g
ANY VEGETABLE STIR-FRY
It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.
Provided by Sarah Copeland
Categories dinner, quick, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
- Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
- Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.
STIR-FRIED SESAME BABY BOK CHOY
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
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.
Tips:
- Choose the freshest bok choy: Look for leaves that are deep green and crisp, with no signs of wilting or yellowing.
- Clean the bok choy thoroughly: Cut off the root end and any tough outer leaves. Rinse the bok choy under cold water, separating the leaves to ensure that all dirt and grit are removed.
- Use high heat: Stir-frying is a quick-cooking method, so it's important to use high heat to get a good sear on the bok choy and prevent it from becoming limp.
- Don't overcrowd the pan: If you overcrowd the pan, the bok choy will steam instead of stir-fry. Cook the bok choy in batches if necessary.
- Stir-fry until the bok choy is tender-crisp: The bok choy should be cooked through but still retain a slight crunch. Overcooking will make the bok choy limp and mushy.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce, rice vinegar, or sesame oil for extra flavor.
Conclusion:
Stir-fried bok choy is a simple but delicious dish that can be prepared in just a few minutes. It's a great way to get your daily dose of vegetables and it's also a good source of vitamins and minerals. So next time you're looking for a quick and healthy side dish, give stir-fried bok choy a try!
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