BOK CHOY & SWEET PEPPERS
I created this side dish because to my recollection I had never eaten Bok Choy, & wanted to see if we liked it. It is referred to as a Chinese Cabbage, & we loved this plain & simple version. I didn't want to add too many other ingredients to it, to truly get a feel for the taste. It was simple & easy & does not take very long...
Provided by Rose Mary Mogan
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. This is what Bok Choy looks like. Commonly referred to as Chinese Cabbage here in the United States.
- 2. Cut away bottom from Bok Choy, then wash thoroughly, and chop into small pieces, including the green leaves.
- 3. Heat butter and olive oil in skillet over medium-high heat.
- 4. Add the chopped Bok Choy, sliced onions, & minced garlic. Cook until vegetables are almost tender, about 6-8 minutes or as desired.
- 5. Add the sweet peppers and steak seasoning, and stir until heated through. I am sure you could also use soy sauce to season if desired. It wilts down quite a bit during cooking. Remove from heat, and serve while still hot. ENJOY
BOK CHOY WITH SWEET AND HOT PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 diced bell peppers, 1/2 to 1 sliced red serrano chile and 2 smashed garlic cloves. Season with salt and cook, stirring, until the peppers are lightly browned, 6 to 8 minutes. Add 6 chopped heads baby bok choy; cook until tender, 5 to 7 minutes. Stir in 1 tablespoon rice vinegar. Remove from the heat; stir in torn basil and season with salt.
LINGUINE WITH ANCHOVY HOT PEPPERS
Steps:
- Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
- Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.
SAUTEED BOK CHOY AND BROCCOLI
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
- Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
- Press ginger in a sieve over skillet to release juices. Stir in soy sauce.
Nutrition Facts : Calories 65 g, Fat 4 g, Protein 2 g
BABY BOK CHOY WITH YELLOW BELL PEPPERS
Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this veggie stir-fry doesn't even really need added salt, there is enough naturally in the bok choy itself.
Provided by Annacia
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
- Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
- Serve immediately.
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