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Balsamic Vinegar and Ginger Bok Choy
Dinner

Balsamic Vinegar and Ginger Bok Choy

3.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
  2. 2 Heat the olive oil in large skillet over medium heat.
  3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Braised Baby Bok Choy
Dinner Asian

Braised Baby Bok Choy

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
  2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
  3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Savory Baby Bok Choy
Dinner

Savory Baby Bok Choy

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 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.

By Valerie Taylor

Easy Bok Choy
Dinner Chinese

Easy Bok Choy

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large skillet or wok over medium heat; cook garlic in hot oil until fragrant, 1 to 2 minutes.
  3. 3 Mix in bok choy; cook and stir until the leafy green parts turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt and serve.

By Frantic Cook

Miso-Glazed Salmon and Bok Choy
Dinner

Miso-Glazed Salmon and Bok Choy

4.3

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
  4. 4 Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
  5. 5 Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

By fiedlerbrews

Baby Bok Choy with Garlic
Dinner Asian

Baby Bok Choy with Garlic

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add garlic; cook and stir until very lightly browned, about 5 minutes. Add baby bok choy and chicken broth; bring to a boil. Reduce heat to a simmer; cook until baby bok choy are tender, about 6 minutes. Season with salt and black pepper.

By Sarah MJ

Warm Bok Choy, Beet and Feta Salad
Lunch American

Warm Bok Choy, Beet and Feta Salad

4.4

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
  3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
  4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

Bacon-y Bok Choy
Dinner Asian

Bacon-y Bok Choy

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
  2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
  3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Roasted Bok Choy
Dinner Asian

Roasted Bok Choy

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
  3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Quick Baby Bok Choy with Garlic
Side Dish Chinese

Quick Baby Bok Choy with Garlic

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat a wok over medium heat. Add oil and heat until shimmering. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Add soy sauce and sugar, then season with salt; cook for 1 minute.
  2. 2 Pour water into the wok, cover, and simmer until bok choy leaves are dark green and stems are tender but still firm, 2 to 3 minutes. Remove from the heat.
  3. 3 Drizzle sesame oil over bok choy and season with pepper.

By wiebke

Teriyaki Shrimp and Vegetable Stir-Fry
Dinner Asian

Teriyaki Shrimp and Vegetable Stir-Fry

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Slice off stem ends of bok choy to separate leaves. Wash and drain leaves; discard ends. Cut leafy green parts from white parts, keeping both parts separated.
  2. 2 Heat oil in a large skillet or wok over high heat. Cook and stir ginger in hot oil for 1 minute. Add shrimp and continue cooking until bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
  3. 3 Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
  4. 4 Stir to coat vegetables with liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with green pieces of bok choy, cover, and continue cooking until leaves start to wilt and sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

By Marcia

Vegetable Rice Pilaf in the Rice Cooker
Dinner Asian

Vegetable Rice Pilaf in the Rice Cooker

3.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
  2. 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
  3. 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
  4. 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
  5. 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
  6. 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
  7. 7 Season with black pepper.

By Ali

Chinese-Style Baby Bok Choy with Mushroom Sauce
Dinner Chinese

Chinese-Style Baby Bok Choy with Mushroom Sauce

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.
  2. 2 Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.
  3. 3 Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes. Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.

By Jade Blue

Baby Bok Choy and Shiitake Stir-Fry
Dinner Asian

Baby Bok Choy and Shiitake Stir-Fry

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
  2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
  3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

By RuthE

Tasty Tuna Steak
Dinner American

Tasty Tuna Steak

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
  2. 2 Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
  3. 3 Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

By PatrickP

Baby Bok Choy with Thai Peanut Sauce
Dinner Asian

Baby Bok Choy with Thai Peanut Sauce

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  2. 2 Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  3. 3 Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

By cormgtr

Mushroom, Kale, and Bok Choy Ramen
Dinner Asian

Mushroom, Kale, and Bok Choy Ramen

3.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
  2. 2 Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
  3. 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
  4. 4 Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

By CDKIRSHNER

Instant Pot Chicken Miso Soup
Dinner Asian

Instant Pot Chicken Miso Soup

4.9

Prep
35 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
  2. 2 Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
  3. 3 Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes.

By JoDee Phillips

Taiwanese Spicy Beef Noodle Soup
Dinner Chinese

Taiwanese Spicy Beef Noodle Soup

4.9

Prep
25 min
Cook
495 min
Total
520 min

Instructions

  1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
  2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
  3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
  4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
  5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
  6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125

Lemongrass Coconut Curry Soup with Zucchini Noodles
Dinner Asian

Lemongrass Coconut Curry Soup with Zucchini Noodles

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
  2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
  3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Bok Choy and Asparagus Stir-Fry
Dinner Asian

Bok Choy and Asparagus Stir-Fry

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
  2. 2 Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add bok choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into vegetables and top with sesame seeds.

By Tanya S.

Yaki Udon
Dinner Japanese

Yaki Udon

4.3

Prep
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas

Chicken Ramen Bowl
Dinner Asian

Chicken Ramen Bowl

4.4

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.
  3. 3 While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.
  4. 4 Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.
  5. 5 Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

By Tonja Engen

Thai Chicken Stir-Fry
Dinner Asian

Thai Chicken Stir-Fry

5.0

Prep
35 min
Cook
34 min
Total
69 min

Instructions

  1. 1 Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
  2. 2 Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
  3. 3 Mix chicken thighs with curry paste.
  4. 4 Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
  5. 5 Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
  6. 6 Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
  7. 7 Serve chicken over rice, garnished with cilantro and Thai basil.

By Tastyeatsathome

Slow Cooker Red Curry Beef Pot Roast
Dinner Asian

Slow Cooker Red Curry Beef Pot Roast

4.6

Prep
15 min
Cook
Total
480 min

Instructions

  1. 1 Generously season beef chuck roast with salt and pepper.
  2. 2 Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  3. 3 Spread chopped onions in slow cooker; place browned roast on top of onions.
  4. 4 Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  5. 5 Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  6. 6 Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  7. 7 Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  8. 8 Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  9. 9 Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  10. 10 Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  11. 11 Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  12. 12 Ladle into serving bowls and garnish with chopped peanuts and cilantro.

By John Mitzewich