Best Baby Bok Choy With Yam And Ginger Recipes

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BABY BOK CHOY WITH YAM AND GINGER



Baby Bok Choy with Yam and Ginger image

As much as I love to cook, I also really enjoy watching other cooks go through their creative process. Recently I was at a conference at the Commonweal Retreat Center, where I was able to observe one of my favorite cooks, Claire Heart. She brought out this dish, and the first thing I noticed was that it had bok choy. Now that's a great vegetable, but it tends to be bitter. She completely solved that problem by pairing it with yams to create a dish that tasted like a vegetarian Chinese Thanksgiving. It was a completely unique and delicious pairing. The colors blew me away as well. I went home and decided to play around with her concept, adding a little ginger for zing and digestion and a few more Asian-style flavors. Thank you, Claire!

Yield serves 6

Number Of Ingredients 10

4 heads baby bok choy
2 tablespoons light sesame oil
2 scallions, white part only, thinly sliced
2 tablespoons minced fresh ginger
1 cup peeled and finely diced garnet yam
Sea salt
2 tablespoons mirin (optional)
1 tablespoon tamari
1 tablespoon freshly squeezed lime juice
1/4 teaspoon toasted sesame oil

Steps:

  • Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
  • Heat the light sesame oil in a sauté pan over medium heat, then add the scallions and ginger and sauté for 30 seconds. Add the yam and a pinch of salt and sauté for an additional minute. Add the bok choy stems, mirin, and tamari and sauté for 2 minutes more. Add the bok choy leaves, lime juice, 1/4 teaspoon of salt, and the toasted sesame oil. Cook until the bok choy is just wilted, about 2 minutes, then do a FASS check and add a squeeze of lime if desired. Serve immediately.
  • Store in a covered container in the refrigerator for 3 days.
  • (per serving)
  • Calories: 150
  • Total Fat: 6g (0.9g saturated, 2.2g monounsaturated)
  • Carbohydrates: 19g
  • Protein: 9g
  • Fiber: 6g
  • Sodium: 595mg

SAUTEED BABY BOK CHOY



Sauteed Baby Bok Choy image

Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

Steps:

  • Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

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