Best Pappadelle With Ginger Beef And Bok Choy Recipes

Stir-Fried Bok Choy with Ginger and Garlic image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

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 Ginger and Garlic image

Provided by Martha Stewart

Number Of Ingredients 6

2 pounds baby bok choy (8 to 10), halved lengthwise and soaked in cold water to remove any dirt
2 teaspoons minced peeled fresh ginger
2 garlic cloves, thinly sliced
1 tablespoon plus 1 teaspoon toasted sesame oil
1/4 cup tamari soy sauce
2 tablespoons oyster sauce

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.

Bok Choy with Beef image

Yield Makes 4 (main course) servings

Number Of Ingredients 15

1 (1-pound) piece beef tenderloin
For marinade
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon medium-dry Sherry
1 1/2 teaspoons Asian sesame oil
2 teaspoons cornstarch
1 1/2 pound baby bok choy
2 tablespoons soy sauce
3 tablespoons medium-dry Sherry
1 teaspoon balsamic vinegar
1 cup vegetable oil
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
Accompaniment: rice

Steps:

Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
Make marinade and marinate meat:
Stir together marinade ingredients in a medium bowl until sugar is dissolved.
Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
Blanch bok choy:
Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
Fry beef:
Stir together soy sauce, Sherry, and vinegar.
Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
Stir-fry beef and bok choy:
Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.