June 7, 2008 at 10:20 am (Recipes)
Tags: bok choy
From the Beatte Family:
PREP: 30 minutes
COOK: about 20 minutes
MAKES: 4 main-dish servings
1 package (about 8 ounces) soba noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1/2″-wide strips
2 tablespoons soy sauce plus additional for serving
3 green onions, thinly sliced
1 large red pepper, cut lengthwise into 1/4″ wide slices
1 medium head bok choy (about 1-1/2 pounds), cut into 1/2″ wide slices
1 cup chicken broth
2 garlic cloves, crushed with garlic press
1 tablespoon grated, peeled fresh ginger (1/8 teaspoon ground )
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 teaspoon sugar
1. Heat large saucepot of Water to boiling over high heat; add Soba noodles and cook as label directs. Drain noodles; rinse under cold running water and drain again. Set aside.
2. Meanwhile, in nostick 12-inch skillet,heat 1 tablespoon of oil over medium-high heat. Add chicken and 1 tablespoon of soy
sauce, and cook 5 minutes or untill chicken loses its pink color throughout, stirring often. Transfer chicken to plate.
3. Add remaining 1 tablespoon of oil to skillet; add green onions and red pepper, and cook 3 minutes, stirring often. Add bok choy and cook 3 minutes longer or until vegetables are tender-crisp.
4. Meanwhile, in 2-cup glass measuring cup, whisk together broth, garlic, ginger, vinegar, cornstarch, sugar, and remaining 1 tablespoon sou sauce.
5. Add noodles and sauce mixture to bok-choy mixture and heat to boiling; cook 1 minute, stirring to coat the noodles. Add chicken and toss just until heated thruogh. Serve with extra soy sauce if you like.
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May 31, 2008 at 12:43 pm (Recipes)
Tags: bok, bok choy
Uytioco family
eurasn1@charter.net
BOK CHOY SALAD
Super easy and tasty!
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup white sugar
1 tablespoon soy sauce
1/4 cup margarine
1/4 cup blanched slivered almonds
1/4 cup sesame seeds
2 (3 ounce) packages ramen noodle pasta, crushed
1 medium head bok choy
3 green onions
DIRECTIONS
1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
Courtesy of allrecipes.com
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May 28, 2008 at 9:05 am (Recipes)
Tags: bok choy, recipe
2. Rice: Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.
3. Stir-Fry: After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.
4. Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.
5. Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.
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