Type what you have

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
• 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
• 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
• 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
• edamame
• napa cabbage
• rice wine vinegar
• sesame oil
• salt
• carrot
• black sesame seed
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

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
• canola oil
• almond
• green onion
• ramen noodle
• canola oil
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Ingredients

• ✓ bok choy
• romaine lettuce
• almond
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• vinegar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ bok choy
• water
• garlic
• oyster sauce
• soy sauce
• brown sugar
• ginger root
• red pepper flakes
• vegetable oil
• sesame oil

Instructions

1. 1 Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
2. 2 Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
3. 3 Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
4. 4 Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
5. 5 Pour sauce over bok choy and toss lightly to coat.

By Spyce

Ingredients

• ✓ bok choy
• butter
• white mushroom
• crimini mushroom
• green onion
• garlic
• ginger
• lime juice
• chicken broth
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
3. 3 Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
4. 4 Ladle into bowls and garnish with cilantro and green bok choy leaves.

By Christopher

Ingredients

• ✓ bok choy
• red potato
• olive oil
• sweet onion
• pea pod
• bean sprout
• baby spinach
• soy sauce
• ginger
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
2. 2 Heat oil in a large pan over medium heat. Add onion; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. 3 Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.

By SweetShuga

Ingredients

• ✓ bok choy
• olive oil
• onion
• chicken tender
• garlic salt
• black pepper
• water
• couscous
• olive oil
• cherry tomato
• mizithra cheese

Instructions

1. 1 Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
2. 2 Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
3. 3 Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4. 4 Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

By Utopienne

Ingredients

• ✓ bok choy
• ramen noodle
• sunflower seed
• almond
• butter
• white sugar
• vegetable oil
• red wine vinegar
• soy sauce
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ bok choy
• chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• shiitake mushroom
• udon noodle
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ bok choy
• tofu
• udon noodle
• oil
• serrano pepper
• ginger root
• vegetable broth
• carrot
• shiitake mushroom
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ bok choy
• bacon
• red new potato
• mayonnaise
• soy sauce
• sugar
• sesame oil
• hot mustard
• salt
• red bell pepper
• green onion
• cilantro

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
2. 2 While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.
3. 3 Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
4. 4 Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.

By NainInCandia

Ingredients

• ✓ bok choy
• sesame oil
• olive oil
• ginger
• garlic
• chicken broth
• wonton
• parsley
• salt
• black pepper
• soy sauce
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil; cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.
2. 2 Select Soup function; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.
4. 4 Ladle soup into bowls and top with green onions.

By Bren

Ingredients

• ✓ bok choy
• vegetable broth
• chicken breast
• onion
• oyster sauce
• coconut sugar
• salt
• black pepper
• clove
• ginger
• star anise
• bean sprout
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ bok choy
• cooking oil
• onion
• garlic
• ginger
• fish sauce
• chicken leg
• chicken thigh
• chicken broth
• chayote squash
• salt
• black pepper
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
3. 3 Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
4. 4 Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper.
5. 5 Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
6. 6 Enjoy!

By lola

Ingredients

• ✓ bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• sunflower seed
• almond
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ bok choy
• chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• button mushroom
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ bok choy
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• chicken breast
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ bok choy
• canola oil
• white sugar
• red wine vinegar
• soy sauce
• butter
• white sugar
• ramen noodle
• flavor packet
• sesame seed
• almond
• soy sauce
• green onion

Instructions

1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Ingredients

• ✓ bok choy
• olive oil
• white vinegar
• white sugar
• soy sauce
• green onion
• carrot
• soy sauce
• olive oil
• honey
• ginger root
• garlic
• chicken breast
• rice

Instructions

1. 1 Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
2. 2 Combine bok choy, green onions, and carrots in a large bowl.
3. 3 For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
4. 4 Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.

By allison hoffman

Ingredients

• ✓ bok choy
• olive oil
• chicken thigh
• green bell pepper
• onion
• celery
• carrot
• water
• soy sauce
• chicken bouillon
• salt
• white sugar
• bean sprout
• water
• cornstarch

Instructions

1. 1 Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in centers, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1/2 teaspoon oil in the same skillet. Add bell pepper, onion, celery, and carrots.
3. 3 Combine 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; add to bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts; cook until bok choy is tender, about 5 minutes.
4. 4 Return chicken to the skillet. Combine 2 teaspoons water and cornstarch in a bowl; stir into skillet. Simmer until broth thickens, 3 to 5 minutes.

By PICCADILLIAN

Ingredients

• ✓ bok choy
• soy sauce
• sherry
• sesame oil
• chicken breast
• water
• rice vinegar
• sugar
• cornstarch
• canola oil
• red chile pepper
• green onion
• gingerroot
• peanut
• brown rice

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Ingredients

• ✓ bok choy
• egg
• sesame oil
• olive oil
• garlic
• ginger
• vegetable broth
• soy sauce
• mirin
• shiitake mushroom
• red bell pepper
• green onion
• ramen noodle
• chile-garlic sauce
• kimchi
• radish

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Ingredients

• ✓ bok choy
• soy sauce
• cornstarch
• sesame oil
• chicken breast
• chicken broth
• oyster sauce
• white sugar
• chow mein noodle
• vegetable oil
• garlic
• zucchini
• sugar snap pea
• carrot
• green onion

Instructions

1. 1 Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
2. 2 Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
3. 3 Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
4. 4 Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

By Allrecipes

Ingredients

• ✓ bok choy
• green onion
• mushroom
• ground pork
• sesame oil
• soy sauce
• egg
• bread crumb
• salt
• black pepper
• wonton wrapper
• chicken broth
• shrimp
• snow pea
• soy sauce
• sesame oil

Instructions

1. 1 Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. 2 Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. 3 Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.
4. 4 Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

By Starry Night

Ingredients

• ✓ bok choy
• green onion
• cornstarch
• water
• soy sauce
• honey
• rice wine vinegar
• water
• red pepper
• bamboo shoot
• bean sprout
• mushroom
• carrot
• green bell pepper
• baby corn
• tofu
• garlic
• ginger root
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH