Recipes Using Bok Choy
Chinese varieties of cabbage do not form heads. Bok choy has smooth leaves on long, crisp stalks and is delicious in a salad, stir fry or Asian soup. This page contains recipes using bok choy
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This is a very tasty low cal soup. The recipe originally suggested you order Chinese Roast Pork take-out. I used pork loin we had left over from the previous night and it turned out great.
Total Time: 10 minutes prep, 5 minutes cooking time.
Source: Food Network
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 8 cups bok choy, chopped
- 2 Tbsp reduced-sodium soy sauce ( I used less)
- salt and ground black pepper
- Heat olive oil in a large skillet over medium heat.
- Add garlic and ginger and cook 1 minute.
Note: I used a cast-iron skillet and it was less time.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
- Add salt and pepper to your taste at the end.
September 7, 20050 found this helpful
- 2 Tbsp. sugar or Splenda
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. low sodium soy sauce
- 2 tsp. peanut butter
- 1/2 tsp. curry powder
- 1/4 tsp. crushed red pepper
- 1 (3 oz.) pkg. ramen noodles
- 1/4 cup unsalted dry roasted peanuts
- 3 cup thinly sliced bok choy
- 1 cup very thin red bell pepper strips
- 1/2 cup shredded carrot
- 1/4 cup diagonally cut green onions
In a large bowl, combine all of the dressing ingredients, with a whisk to mix well.
To prepare the salad, crumble the ramen noodles, discarding the seasoning packet. Heat a nonstick skillet over medium heat. Add peanuts, saute for 4 minutes or until browned. Remove from heat. Combine ramen noodles, peanuts, bok choy and rest of ingredients in a large bowl. Drizzle the dressing over the salad. Toss gently to coat. Serve immediately. Makes: 10- 1/2 cup servings.