Best Yellow Tile Fish Steak Baby Bok Choy In A Tomato And White Bean Stew Recipes

BEEF & BOK CHOY STIR FRY

Beef & Bok Choy Stir Fry image

Full of tender beef and fresh veggies, this Beef & Bok Choy Stir Fry is perfect for a quick family meal!

Provided by Holly Nilsson

Time 1h

Number Of Ingredients 14

Ingredients

1 pound flank steak (or your favorite cut of beef, thinly sliced)
⅓ cup cornstarch
2 tablespoons low sodium soy sauce
3 tablespoons vegetable oil (divided)
1 teaspoon ginger (minced)
2 cloves garlic (finely minced)
4 green onions (sliced, whites & greens separated)
4 cups bok choy (whites & greens separated )
½ cup low sodium beef broth (or water)
¼ cup hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Sriracha (or to taste)
1 teaspoon sesame oil

Steps:

Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
Combine all sauce ingredients in a small bowl.
Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
Remove from heat and garnish with green onion tops and serve over rice.

Nutrition Facts : Calories 363 kcal, Carbohydrate 23 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 1001 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SAUTéED BABY BOK CHOY

Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES

Chinese-Style Steamed Sea Bass with Vegetables image

Categories Sauce Vegetable Steam Bass Simmer Boil

Yield serves 2

Number Of Ingredients 12

Ingredients

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Steps:

Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.