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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

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
• 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
• 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
• 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

Ingredients

• ✓ bok choy
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• white sugar
• salt
• firm tofu
• shiitake mushroom
• udon noodle
• egg
• leek

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime

Ingredients

• ✓ bok choy
• rice noodle
• soy sauce
• water
• rice wine
• brown sugar
• ginger
• cornstarch
• vegetable oil
• red pepper flakes
• garlic
• shrimp
• tomato
• green onion

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
2. 2 Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
4. 4 Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
5. 5 Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

By Deb C

Ingredients

• ✓ bok choy
• peanut oil
• garlic
• ginger root
• lemongrass
• red pepper
• coriander
• cumin
• chicken breast
• onion
• water
• coconut milk
• fish sauce
• cilantro

Instructions

1. 1 In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

By Adrienne Barnett

Ingredients

• ✓ bok choy
• green onion
• coconut milk
• soy sauce
• brown sugar
• curry powder
• ginger
• chile paste
• firm tofu
• tomato
• yellow bell pepper
• mushroom
• basil
• salt

Instructions

1. 1 Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. 2 In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. 3 Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

By kath

Ingredients

• ✓ bok choy
• butter
• garlic
• corn
• baby clam
• clam juice
• tomato
• water
• vegetable bouillon
• couscous
• crabmeat
• heavy cream
• lime juice
• red wine
• garlic salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

By JuliannaPie

Ingredients

• ✓ bok choy
• sugar
• cornstarch
• oyster sauce
• sesame oil
• ground pork
• shrimp
• green onion
• wonton wrapper
• green onion
• egg
• chicken stock
• soy sauce
• sesame oil
• green onion

Instructions

1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

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