Best Gai Choy Recipes

Gai Choy image

Provided by Ambervim

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches gai choy (Chinese mustard greens, Could use broccoli raab or other veggie)
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/2 onion, small thinly sliced
1 teaspoon garlic, minced
1 tablespoon fish sauce
1/4 teaspoon sugar

Steps:

Trim stems and slice thin and long. Coarsely chop leaves separately from stalks.
Add oil to hot skillet over medium high heat then add sesame oil, onion and garlic. Stir and cook 1 minute.
Stir in sugar and fish sauce. Add stalks and cook 2-3 minutes until crisp-tender.
Stir in leaves and cook and stir 1 minute or just until they wilt.

Five Spiced Duck Breast With Bok Choy and Gai Larn image

Provided by The Flying Chef

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 duck breasts
2 1/2 teaspoons five-spice powder (depending on the size of breasts.)
2 garlic cloves, crushed
5 tablespoons soy sauce
2 star anise
4 bunches gai lan
2 bok choy
200 ml water
1 teaspoon chicken stock
1 -2 tablespoon honey, depending on personal taste
6 green onions, sliced 2cm long
1 1/2 teaspoons cornflour

Steps:

Cut diagonal slits in the skin being careful not to go all the way through to the flesh (not too far apart as these will be the size of slices, you will slice the duck when finished.) Rub five spice over breasts.
Heat a pan and add duck skin side down cook for 8-10 minutes to crisp up skin and render fat. Place breasts on a wire rack in an oven proof dish. Cook in pre-heated oven 180ºC for about 25 minutes, or until cooked as desired.
Remove duck from oven, allow to rest for about 5 minutes then slice along slits.
While the duck is cooking cut the ends off of the bok choy and trim gai lan, in a large pan or wok, add soy, garlic, star anise and gai lan stir-fry a few minutes.
Add water, bok choy, chicken stock and sugar stir-fry a few minutes more and then add onions and cook about a minute more remove vegetables to warm serving plates. Mix a little water with the cornflour and add to sauce, thicken slightly. (sauce will not be too thick it is not meant to be.) If not using a wok you will probably have to cook the vegetables longer as regular pans do not get as hot as woks.
To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. Decorate with some star anise if desired.

Nutrition Facts : Calories 582, Fat 27, SaturatedFat 7.2, Cholesterol 326.4, Sodium 1738.8, Carbohydrate 17.6, Fiber 5.1, Sugar 10.2, Protein 68.1

Thai Curried Chicken and Bok Choy - Gai Galumblee image

Provided by PalatablePastime

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

8 peppercorns
1 teaspoon coriander root
1/4 teaspoon salt
3 boneless skinless chicken breasts
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon ground galangal (may sub ground ginger)
3 cups chopped bok choy
2 tablespoons curry paste
1 tablespoon fish sauce (nam pla)
1 teaspoon brown sugar (preferred palm sugar)
1 tablespoon lime juice
Thai chile (for serving)
steamed rice (for serving)

Steps:

Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
Slice chicken into 2-inch strips.
Heat wok over med-high heat.
Add coconut milk, coriander root paste, galangal powder, and chicken.
Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
Add to wok and stir well.
Serve with sliced Thai chillies over steamed rice in a bowl.

Nutrition Facts : Calories 519.8, Fat 45.3, SaturatedFat 39.2, Cholesterol 51.3, Sodium 645.9, Carbohydrate 9, Fiber 0.5, Sugar 1.9, Protein 25.7