Type what you have

Ingredients

• ✓ bok choy
• butter
• chicken stock
• jasmine rice
• olive oil
• chive
• black pepper

Instructions

1. 1 Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
2. 2 Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.

By Robert in SF

Ingredients

• ✓ bok choy
• red bell pepper
• green onion
• red pepper flakes
• mustard
• cider vinegar
• garlic
• ginger root
• sugar
• salt
• vegetable oil

Instructions

1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Ingredients

• ✓ bok choy
• butter
• garlic powder
• paprika
• black pepper
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.
3. 3 Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.
4. 4 Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.

By NomNomDelicious

Ingredients

• ✓ bok choy
• chicken broth
• chicken leg quarter
• sea salt
• ginger root
• bean thread
• onion
• green onion

Instructions

1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

Ingredients

• ✓ bok choy
• spaghetti squash
• vegetable oil
• onion
• garlic
• salt
• soy sauce
• sesame oil
• red wine vinegar
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
3. 3 Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
4. 4 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
5. 5 Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

By Krenzlich

Ingredients

• ✓ bok choy
• chicken broth
• water
• onion
• jalapeno pepper
• ginger root
• garlic
• chicken breast
• salt

Instructions

1. 1 Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
2. 2 Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

By Alle88

Ingredients

• ✓ bok choy
• pear
• green grape
• water
• pineapple
• banana
• kale
• orange
• ice
• mint

Instructions

1. 1 Combine pear, grapes, water, pineapple, banana, bok choy, kale, orange, ice, and mint in a large blender. Blend, starting on low speed and increasing to high, until smooth. Turn blender to liquefy setting for a smoother texture.

By Olivia Allen

Ingredients

• ✓ bok choy
• peanut oil
• garlic
• ginger root
• vegetable broth
• water
• red bell pepper
• carrot
• sugar
• salt
• sesame oil

Instructions

1. 1 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.

By Janet Mitchell

Ingredients

• ✓ bok choy
• bean thread vermicelli noodles
• water
• chicken breast
• water
• chicken broth
• onion
• garlic
• ginger
• bay leaf
• fish sauce
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
2. 2 Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
4. 4 Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
5. 5 Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.

By Antonio

Ingredients

• ✓ bok choy
• balsamic vinegar
• butter
• vegetable oil
• duck breast
• shiitake mushroom
• shallot
• bacon
• pancetta
• jalapeno pepper
• white sugar
• apple juice
• water
• blueberry
• potato
• olive oil
• black pepper
• thyme
• salt
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rosemary, salt, thyme, and black pepper in a small bowl; reserve for seasoning potatoes and duck.
3. 3 Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven, 35 to 40 minutes.
4. 4 While potatoes roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low; simmer until reduced to the consistency of syrup, about 10 minutes.
5. 5 Cook pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, set aside off heat.
6. 6 Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat, when hot, add vegetable oil and butter. Immediately place breasts in the skillet, skin and fat sides down. Do not move breasts until the skin is deep brown, about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting, heat bok choy mixture over medium heat until warmed through.
7. 7 Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy, then ladle on blueberry sauce. Serve potatoes on the side.

By rmdalrymple

Ingredients

• ✓ bok choy
• green onion
• ramen noodle
• almond
• sesame seed
• olive oil
• lemon juice

Instructions

1. 1 Combine bok choy and green onions; cover and chill.
2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Ingredients

• ✓ bok choy
• olive oil
• onion
• smoked sausage

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Add sausage; cook and stir until browned, 2 to 3 minutes. Add bok choy and cook until wilted, about 1 minute.

By karamelized

Ingredients

• ✓ bok choy
• water
• ramen noodle
• chicken breast
• carrot
• sesame oil

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ bok choy
• tilapia
• tomato
• daikon radish
• tamarind paste
• water
• red chile pepper

Instructions

1. 1 In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

By Meli D

Ingredients

• ✓ bok choy
• peanut oil
• shallot
• carrot
• green bean
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

Ingredients

• ✓ bok choy
• vegetable oil
• onion
• snow pea
• sugar snap pea
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ bok choy
• olive oil
• leek
• mushroom
• long grain white rice
• white wine
• chicken broth

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ bok choy
• butter
• beet
• carrot
• daikon radish
• crimini mushroom
• cardamom

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ bok choy
• teriyaki sauce
• chicken breast tender
• snow pea
• onion
• straw mushroom
• water chestnut

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes

Ingredients

• ✓ bok choy
• water
• long grain rice
• soy sauce
• chili-garlic sauce
• sesame oil
• sesame seed

Instructions

1. 1 Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
2. 2 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.
3. 3 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.

By John Mitzewich

Ingredients

• ✓ bok choy
• vegetable oil
• onion
• garlic
• water
• chicken soup base
• potato
• carrot
• celery
• chicken breast

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

By freshfoodie

Ingredients

• ✓ bok choy
• coconut oil
• garlic
• ginger
• carrot
• five-spice powder
• cumin
• vegetable broth
• cellophane noodle
• bean sprout
• scallion

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Ingredients

• ✓ bok choy
• canola oil
• onion
• garlic
• beef stew meat
• water
• tomato
• green bean
• broccoli
• tamarind soup base

Instructions

1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Ingredients

• ✓ bok choy
• grapeseed oil
• butter
• onion
• cashew
• garlic
• five-spice powder
• white sugar

Instructions

1. 1 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.
2. 2 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.

By artsychic517

Ingredients

• ✓ bok choy
• red wine vinegar
• olive oil
• white sugar
• soy sauce
• margarine
• almond
• sesame seed
• ramen noodle pasta
• green onion

Instructions

1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Ingredients

• ✓ bok choy
• canola oil
• sesame seed
• chow mein noodle
• almond
• honey
• olive oil
• white sugar
• apple cider vinegar
• soy sauce

Instructions

1. 1 Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
2. 2 Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
3. 3 Place bok choy into a salad bowl.
4. 4 Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
5. 5 Mix dressing well; serve alongside the salad.

By SpellsCooking

Ingredients

• ✓ bok choy
• egg noodle
• chicken stock
• fish sauce
• garlic
• ginger root
• lemongrass
• green onion
• chicken
• bean sprout

Instructions

1. 1 Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. 2 Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. 3 Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

By Miss Ashley

Ingredients

• ✓ bok choy
• chicken
• garlic powder
• salt
• cayenne pepper
• sazon seasoning
• white sugar

Instructions

1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

By Kimberly

Ingredients

• ✓ bok choy
• pork loin
• onion
• ginger root
• garlic
• red bell pepper
• white mushroom
• bean sprout
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ bok choy
• water
• jasmine rice
• coconut oil
• lime
• shrimp
• chile pepper
• carrot
• red bell pepper
• scallion
• peanut butter
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme