Type what you have

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
• 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
• 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
• 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
• 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
• rice vermicelli noodle
• chicken
• carrot
• green onion
• dashi broth powder
• nutritional yeast flakes
• ginger
• black pepper
• white pepper
• red pepper flakes
• tamari soy sauce
• sesame oil
• miso paste
• water
• egg

Instructions

1. 1 Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
2. 2 Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
3. 3 Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

By Buckwheat Queen

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• beef oxtail
• onion
• garlic
• salt
• black pepper
• eggplant
• green bean
• peanut butter

Instructions

1. 1 Fill a large saucepan with water; add oxtail, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming off the foam occasionally, until oxtail meat is very tender and broth is reduced to 3 cups.
2. 2 Stir in eggplant, bok choy, and green beans; simmer for about 20 minutes, until vegetables are tender.
3. 3 Just before serving, place peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to stew.

By Alicia Green

Ingredients

• ✓ bok choy
• beef oxtail
• water
• beef bouillon cube
• long bean
• eggplant
• olive oil
• onion
• garlic
• achiote powder
• peanut butter

Instructions

1. 1 Bring oxtails and water to a boil in a large pot. Reduce the heat to medium-low and simmer until tender, at least 2 hours, adding more water as necessary. Skim as much fat from the top of the liquid as possible.
2. 2 Transfer oxtails to a plate. Crumble beef bouillon cubes into the pot and stir to dissolve. Add bok choy, beans, and eggplant and simmer until tender, 10 to 15 minutes.
3. 3 While the vegetables are simmering, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in achiote powder. Stir in peanut butter until melted. Add about 1/2 of the simmering broth and simmer for 5 minutes. Add oxtails and cook for 5 minutes. Transfer remaining broth and vegetables to the pot and stir to combine. Serve hot.

By lola

Ingredients

• ✓ bok choy
• onion
• garlic
• apple cider vinegar
• soy sauce
• brown sugar
• bay leaf
• black pepper
• chicken thigh
• paprika
• green onion

Instructions

1. 1 Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

By Chris Denzer

Ingredients

• ✓ bok choy
• rice noodle
• vegetable oil
• shrimp
• pork
• onion
• garlic
• ginger
• chicken broth
• oyster sauce
• red pepper flakes
• green onion

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member

Ingredients

• ✓ bok choy
• ground pork
• shrimp
• water chestnut
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ bok choy
• vegetable oil
• garlic
• onion
• shrimp
• broccoli
• cauliflower
• carrot
• green onion
• water
• cornstarch
• fish sauce
• oyster sauce
• sugar
• black pepper
• salt

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
2. 2 Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

By eliza

Ingredients

• ✓ bok choy
• egg
• chili powder
• black pepper
• carrot
• cabbage
• water
• chicken bouillon
• fish sauce
• soy sauce
• chicken
• achiote powder
• onion
• garlic
• vegetable oil
• wood ear mushroom
• mung bean vermicelli

Instructions

1. 1 Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
2. 2 Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
3. 3 Drain softened mushrooms and cut into 1-inch pieces.
4. 4 Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.

By Maridol34

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
• 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
• 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
• 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
• 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