Best Stir Fried Baby Bok Choy With Garlic And Ginger Recipes

GINGER & GARLIC STIR-FRIED BOK CHOY

Ginger & Garlic Stir-Fried Bok Choy image

Stir-fried bok choy, flavored with ginger and garlic, is super quick to prepare and can be served on its own or over rice, quinoa, or noodles.

Provided by Nava Atlas

Time 17m

Number Of Ingredients 9

Ingredients

1 teaspoon safflower or other high-heat vegetable oil
4 to 6 cloves garlic, minced
12 to 16 ounces bok choy (regular or baby bok choy)
1/2 cup teriyaki sauce, Korean BBQ sauce, or Bulgogi sauce (see note)
1 tablespoon dark sesame oil
1 tablespoon grated fresh or squeeze-bottle ginger
1 tablespoon cornstarch or arrowroot, optional
2 to 3 scallions, thinly sliced
1 tablespoon sesame seeds

Steps:

Heat the oil in a stir-fry pan. Add the garlic and sauté over low heat for a minute or so.
Add the bok choy and turn the heat up to high. Stir-fry for another minute or so.
Stir in the teriyaki sauce, sesame oil, and ginger. Stir-fry until the bok choy is tender-crisp. Err on the side of less time than more; it should take only another minute or two.
If you find that liquid has pooled in the bottom of the pan, dissolve the cornstarch in a little water, and drizzle it into the pan. This should do the trick to thicken a small amount of liquid into a sauce.
Sprinkle in the the scallions and sesame seeds and serve at once.

BABY BOK CHOY WITH GINGER AND GARLIC

Baby Bok Choy with Ginger and Garlic image

Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Number Of Ingredients 6

Ingredients

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.

STIR-FRIED BABY BOK CHOY WITH GARLIC AND GINGER

Stir-fried Baby Bok Choy with Garlic and Ginger image

I prefer the baby bok choy when I am able to get it. Regular bok choy is in nearly all the grocery stores these days, so when I get to an Asian Market and I see baby bok choy it has to go in the cart.

Provided by Marsha Gardner @mrdick1950

Categories Vegetables

Number Of Ingredients 7

Ingredients

I 1/2 pound(s) bok choy or baby bok choy
1 1/2 tablespoon(s) canola oil
2 clove(s) garlic, finely minced
1-2 teaspoon(s) fresh ginger, grated
3 tablespoon(s) chicken broth or 2 tablespoons broth and 1 tablespoon sherry
- kosher salt to taste
1/2 teaspoon(s) sesame oil

Steps:

Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Stir-Fried Bok Choy With Ginger and Garlic image

Looking for recipes to get more healthy vegetables into my menus, I did an internet search for bok-choy, and found this on Foodnetwork.com by Robin Miller.

Provided by Claudia Dawn

Categories Vegetable

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced ginger
8 cups bok choy, chopped
2 tablespoons reduced sodium soy sauce
salt & fresh ground 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.

STIR-FRIED SESAME BABY BOK CHOY

Stir-Fried Sesame Baby Bok Choy image

In this bok choy recipe, you'll stir fry the vegetables with soy sauce, ginger, and garlic, and drizzle with sesame oil. It's a great side dish.

Provided by Diana Kuan

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 8

Ingredients

1 pound baby bok choy
1½ tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 teaspoons sesame oil

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.