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- 2 tablespoons sesame seeds
- 2 teaspoons canola oil
- 1 tablespoon ginger root, grated
- 2 teaspoons garlic, minced
- 6 cups bok choy, cut crosswise ¼- to ½-inch-thick slices
- 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Place a large nonstick skillet over medium-high heat. Add the sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2-3 minutes. Transfer the seeds to a shallow dish and set aside.
Heat the oil in the same skillet over medium-low heat. Add the ginger and garlic and cook until fragrant, stirring frequently, about 1 minute.
Add the bok choy, salt, and pepper. Stir-fry over medium-high heat until the bok choy is tender, about 5 minutes. Sprinkle in the sesame seeds and toss to coat. Transfer to a serving bowl.
Calories Per Serving68
Folate equivalent (total)95µg24%
- 1 pound bok choy
- 3 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- 1 pound Savoy or Napa cabbage, cored and thinly sliced
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds, toasted
- Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
- Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.
Nutritional analysis provided by Nutrition Data
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- 1 teaspoon sesame oil
- 1 red onion, finely sliced
- 2 cloves garlic, finely sliced
- 1 pound baby bok choy, trimmed
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon toasted pine nuts
- 2 teaspoons toasted sesame seeds
- 1 cup Thai basil (Optional)
Heat sesame oil in a wok or large skillet over low heat. Cook and stir onion and garlic until soft, about 5 minutes. Add bok choy and continue to stir-fry. Add soy sauce, fish sauce, pine nuts, toasted sesame seeds and Thai basil. Stir-fry until the green tips of the bok choy and the basil are just wilted, about 3 minutes.
Simple Sauteed Baby Bok Choy with Sesame Oil Recipe
Baby bok choy is my new favorite vegetable. I can’t believe I only tried it for the first time a couple months ago. I’ve really been missing out these last 23 years.
Aside from the fact that it’s just absolutely adorable to look at it also tastes delicious. Unlike regular bok choy, baby bok choy really does stand out in taste. It is a bit more delicate and gentle and cooks up more quickly.
It’s a great addition to soup, stir fry, or just sauteed on its own — just make sure not to over cook it – otherwise the leaves will get all wilted and sad. You definitely do not want that! I love adding it to my Asian noodle soup, and it’s perfect in my bok choy mushroom stir fry. It’s just super versatile and can even stand alone on its own to be the start of a dish like is here in this bok choy with sesame oil stir fry recipe!
I didn’t measure out any of the ingredients for this boy choy with sesame oil recipe – just a splash of this and that and it’s all you need for a light simple side dish (the perfect accompaniment to the steamed branzini). Some recipes really require no measuring at all – you just need to eye things on this one, a splash on this and that is all you need.
Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes.
Let me know what you think of this bok choy with sesame oil stir fry recipe in the comments below! If you have other recipe ideas for how to use bok choy please feel free to share in the comments too. Now that bok choy is one of my favorite veggies I want to make use of it as much as possible! So far I’ve only added it to Asian style recipes, but who knows maybe it would work elsewhere too?! Sky’s the limit!
This bok choy side dish would go great with freshly steamed rice (of course!) and your choice of protein. If you need to stay low carb, then simply have this stir-fried bok choy with a protein for a delicious low carb option. Galbi would be a great protein to go alongside this bok choy. If you need a Galbi recipe, try our recipe! You could also have this bok choy on top of Korean glass noodles (japchae) or alongside cold spicy Korean noodles (bibimguksu).
We hope you enjoy our easy stir-fried bok choy recipe!
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Bok Choy Stir-Fry | Stir-Fried Bok Choy with Garlic
It has been a while I made my most favorite Indo-Chinese fare. Every Sunday, we end up making one or the other kind of Biriyani and when we are bored of it, we end up making some fried rice or noodles. Recently, I got lucky on an online store and got a bunch of fresh Bok Choy delivered at home. Some of it went into making Thai Style Noodles and the next day, I ended up serving this simple Bok Choy Stir-Fry on the side of Vegetable Fried Rice. Did I tell you guys that I love greens?! Even as a kid, I would bug amma for Keerai and that has only grown exponentially in the last few years. Bok Chok however is a recent love, especially after trying it for the first time at a restaurant and it even made me replicate Mamak Mee Goreng at home.
As I had a couple of bunches of fresh Bok Choy, I didn’t want them to wilt in the fridge and the fastest way to use them was to quickly stir-fry them. I used the very basic spices and ingredients to flavor the Bok Choy Stir-Fry. Obviously, it has to have a lot of garlic and I also added a good portion of chopped onions. Flash cooked for about 5 mins on medium flame, I drizzled the bok choy with a dash of soy sauce, red chilli flakes and salt. I finally topped it off with toasted sesame seeds. As I used large bok choy, I cut them into large chunks and yes, they require a thorough cleaning. I have never had a chance to try baby bok choy, but I can imagine how good the flavors would be, to stir-fry halved baby bok choy with lots of garlic!
When we think of Indo-Chinese, we think of Gobi Manchurian, Chilli Baby Corn and everything deep-fried. It need not necessary to be calorie-rich and you can still make delicious meal while keeping them low calorie. I made Mushroom Manchurian in my oven and finished it on the stove. This Bok Choy Stir-fry is a low calorie side dish, that comes together in less than 10 mins excluding the cleaning & chopping. It is guilt-free and at the same time, too delicious. Serve it along side Fried Rice or Noodles!
Bees Knees Recipes
We’re getting the majority of our vegetables lately from the farm share I signed us up for. Since the first Thursday in June, every week I go pick up a bunch of veggies that a local farmer brings to a church hall. With most farm shares, the farmer puts together a box of produce and you take whatever the farmer feels like giving you. I like my farmer’s system because he displays all of his food like you would at a market and we get a certain amount of “money” to spend. Like last week, I had $10 to spend. He sets up a chalkboard with all of the per pound prices of the vegetables. In addition, everyone got a pound of peas, a pound of zucchini and a pound of patty pan squash. Since all of his zucchini were HUGE, he told us to just take one. Mine wound up weighing almost 2 pounds.
So I have a bunch of zucchini and a bunch of baby bok choy from the farm share and I want to do something with an Asian flavor to compliment the Miso-Glazed Salmon. I found a recipe for stir fried asparagus and tweaked it to make the following.
I’m actually contemplating chopping up some more veggies and making some more – that’s how good it was.
How to Cook Bok Choy
Ok, a couple of important notes on how to cook bok choy:
1. Wash your veggies thoroughly! Bok choy loves to grow in sandy soil, and one of the worst things that can happen with this dish is to find that when you’re scooping the bok choy out of the wok, you hear this horrifying sound of the metal spatula scraping against sand! You’ll also want to rinse away any pesticide residue. Always wash your veggies!
2. Start with a good quality oil. Canola oil is a good choice, but even light olive oil works nicely. In general, you just want to use a neutral oil. Don’t be shy about using it either, as it makes your veggies taste great! Like salad dressing, people have their own preferences on how much oil they want to add, so use your own judgement.
3. Make sure that you don’t burn your garlic or ginger. You want the aroma of ginger and the sweetness of the garlic to accent your dish. This recipe calls for 3 cloves, but you be the judge on how much you want to use.
4. MSG: A controversial note about this ingredient. If you are allergic to it, then just stay away. If you wonder why your veggies at home don’t taste as good as the veggies you get at your local Chinese restaurant, then experiment with it and you may be pleasantly surprised!
5. Last but definitely not least, don’t overcook your vegetables, or you will have leftovers that you will not want to keep around! I never met anyone who said, “please cook my veggies well done” unless they didn’t have any teeth.
I hope this recipe becomes your go-to stir fry bok choy recipe. Here’s how you do it!
Caramelized Baby Bok Choy with Cashews and Sesame Seeds
While I am an avid fan of most types of Asian cuisine, I have always been rather underwhelmed by bok choy. Perhaps it’s the similarity in color and texture to celery, another vegetable I dislike perhaps it’s that I can’t help but note how its bulbous bottom and fan-leaf top bears an eery resemblance to the comic strip Dilbert‘s eponymous character either way, bok choy has always seemed more trouble to me than it’s worth. Besides a bit of a crunch, really, what does it offer? An insipid, watery base and limp, lackluster leaves. Bleh.
Last weekend, however, I found myself with three of those babies (and I mean that literally: they were baby bok choy) courtesy of our weekly organic produce box, and wondering what the heck to do with them.
Now, it’s true, a weekly delivery of assorted organic produce is normally a good thing. For one, you get to eat assorted organic produce (and weekly!). I love the fact that I can reduce my time in the grocery store, as the organic bag is delivered right to our door each Friday. All I need do is haul it inside, allow The Girls to sniff their approval of its contents (“We really appreciate that, Mum!“), then unload it onto the kitchen counter where, before depositing them in the appropriate storage bins, I might admire the brilliant carmine of this week’s pomegranate, say, the stiff, tan sheaths protecting hardy yellow onions, or the crisp, shiny trio of red and gold-flecked Gala apples I received.
For me, one of the great pleasures of having the service is how it often introduces as-yet untried wonders from the world’s vast array of fruits and vegetables, such as persimmon (loved it) or fiddleheads (not so much). What’s not so great, however, is that we sometimes receive items that are never eaten.
Considering that the HH is willing to try pretty much any (cooked) body part from a dead cow, he’s woefully unadventurous when it comes to the vegetable kingdom. Offer him some parsnips, and he crinkles his nose in disgust (though he did like them disguised as oven-baked french fries–give it a try!) dish up some scrambled tofu and he shakes his head forcefully suggest even a sprinkling of spirulina, and he clamps his mouth shut like a toddler faced with cough syrup. He wouldn’t even take one bite of my breakfast Apple-Quinoa Cake the other week (though he did seem to enjoy the baked Tagine).
This leaves me alone to consume all the produce the HH has spurned. Sometimes, I just can’t eat it all before it begins to, shall we say, “mature.” Of course, the most sensible way to deal with the undesirable fruits or veggies would be to take advantage of the company’s generous substitution policy: you can replace up to two items with those of your own choosing, as long as you contact them before your delivery date. Unfortunately, as I may have mentioned before, my organizational skills ain’t what they used to be, so I (too often) tend to forget. And end up with feeble, neglected veggies.
Well, this was one of those weeks. I forgot to replace the dreaded bok choy, and it was rapidly approaching decrepitude in the bowels of the crisper drawer. Given what’s going on in the world of food these days, I simply couldn’t bring myself throw it away. But I wasn’t looking forward to yet another mediocre stir-fry, brimming with pallid bok choy and other dreary veggies in the wok, either.
Then I remembered Heidi’s recipe for caramelized tofu. About a month ago, I had a little love-in with the sweet, crispy cubes enhanced by bits of browned, crackly, caramelized garlic and toasted pecans. At the same time, I’ve always been intrigued by what’s called “crispy spinach” in some of the Chinese restaurants I’ve patronized. I decided to combine the best of both dishes, while avoiding anything deep-fried.
And so, I chopped up the bottoms of the little brassicas, made chiffonade of the greens, then stir-fried both in a slightly sweet, ginger-soy base and waited until it crisped up on the edges. The result was truly ambrosial: the white base of each stalk cooked down to something much like caramelized onions in both taste and texture and the green leafy tops crisped somewhat along with the garlic and cashews, transforming that homely crucifer into something spectacular. A sprinkling of sesame seeds finished it off for a passing crunch in each mouthful. (Really, my amateur photo does not do it justice.)
The HH adored this as a side dish and inhaled two servings. I was rather enamoured myself, as I finished up what was left.
Would I make this again? Most definitely. In fact, I may even need to order it specially with next week’s produce delivery–that is, if I can remember to get the order in on time.
Caramelized Baby Bok Choy with Cashews and Sesame Seeds
This sweet, slightly crunchy dish makes the perfect side for a spicy main course, accompaniment to steamed rice, or a great snack just on its own.
2 Tbsp. extra virgin olive oil or peanut oil
6 cloves garlic, roughly chopped (not too finely)
1 tsp. freshly grated ginger root
1/4 cup raw cashews, coarsely chopped
1 Tbsp. tamari or soy sauce
Prepare the bok choy: Wash each bok choy carefully. Cut the leaves to separate the white bottoms from the green tops (just guesstimate–it doesn’t have to be an exact science as long as most of the white is separated from most of the green). Keeping them in separate piles, shred both the whites and green leafy tops as you would for coleslaw.
In a large frypan, heat the oil over medium heat. Add the garlic, ginger, white portion of bok choy and cashews. Cook, stirring occasionally, until the bok choy is very soft and the garlic and nuts are beginning to brown.
Sprinkle the mixture with the soy sauce and add the shredded greens from the bok choy stir quickly to coat the bok choy, as much as possible, evenly with the tamari. Sprinkle with the Sucanat and stir to coat evenly. (At this point, the Sucanat will melt quickly and may cause the vegetables to exude water this is fine).
Allow to cook over medium heat, stirring occasionally, until all liquid is absorbed and the bok choy is intensely brown the garlic and nuts should be browned and crispy (this will take 10-12 minutes). Sprinkle with sesame seeds and continue to cook until heated through.
Serve immediately. Makes 2 servings.
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Ideas for Cooking with Bok Choy
Bok choy cooks up so easily and would work so great in all of the following dishes:
- Served alongside salmon or tilapia as a vegetable dish.
- In an Asian broth-and-noodle based dish like ramen or pho.
- Sliced thinly (like fennel) and put into a salad.
- Stir-fried by itself and then added as a side to shrimp, chicken, or pork.
- Stir-fried then used as filling for egg rolls or wontons.
- Mixed with other cabbages in an all-greens stir-fry.
- In a beef stir fry.