Best Baby Bok Choy With Ginger And Garlic Recipes

GINGER GARLIC BABY BOK CHOY

Steps:

• Trim the very bottom ends of bok choy. Lay bok choy flat, and slice down the middle, lengthwise. Rinse bok choy thoroughly under running water, to make sure there is no dirt in between the leaves and bulbs
• In large skillet or wok, add oil and heat over medium heat. Add garlic and ginger and cook for about 3 minutes. Be careful not to burn garlic!
• Add soy sauce to wok/skillet. Next, add bok choy, flat side down. Add water, cover, and steam bok choy for about 7 minutes
• Mix cornstarch and a little bit of water, and mix well to form a slurry. Move bok choy to the sides of the wok/skillet, and add slurry to middle. Combine with soy sauce, and allow sauce to thicken. Move bok choy back to middle of wok/skillet, and cook for another 2-3 minutes
• To finish, sprinkle with toasted sesame seeds

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute.
• Add baby bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute.
• Toss in the green onions and sprinkle with toasted sesame seeds.

BABY BOK CHOY WITH GINGER AND GARLIC

Steps:

• Bring a large pot of water to a boil. Add bok choy (in two batches, if necessary), and cook until tender, 5 to 7 minutes. Drain in a colander; let stand at least 5 minutes. Transfer to a serving dish.
• Meanwhile, cook ginger and garlic in oil in a small saucepan over medium-low heat, stirring, until ginger and garlic are soft, about 8 minutes. Add tamari and oyster sauce; cook, stirring, until heated through, about 30 seconds more. Pour sauce over bok choy; toss to coat.

GRILLED BOK CHOY WITH GINGER SCALLION GARLIC OIL

Steps:

• Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook for until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
• In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

BABY BOK CHOY WITH CHILE, GARLIC, AND GINGER

Steps:

• Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.
• Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt.

STIR-FRIED SESAME BABY BOK CHOY

Steps:

• Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
• In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
• Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.