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Entries tagged with 'bok choy'

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Bok Choy and Kale Fried Rice With Fried Garlic

Serious Eats Shao Z. 5 comments

Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy and kale and crispy nubs of fried garlic is so good that you'll probably want to keep it in your repertoire as a side dish as well. More

Soba Noodle Soup with Chicken, Tofu, and Bok Choy

Serious Eats Lauren Rothman 3 comments

If the pairing of tofu and meat seems incongruous to you, then you've probably missed out on many of the best dishes that Asian cuisines have to offer. More

Noodles with Flank Steak, Bok Choy, and Black Bean Sauce

Serious Eats Nick Kindelsperger 1 comment

Chinese black bean sauce has the power to make anything it touches taste meatier and more robust. More importantly, it does this almost instantly, without any long simmering required. This is especially welcome on a busy weeknight, because all I have to do is prep and cook some vegetables and meat, boil some noodles, mix in sauce, and serve. More

Sautéed Bok Choy with Caramelized Onions, Golden Raisins, and Toasted Pine Nuts

Serious Eats Lauren Rothman Post a comment

This tasty, boundary-transcending dish of bok choy sauteed with garlic, sherry-soaked raising, pine nuts, and caramelized onions can be spooned over fluffy rice or mixed into a bowl of toothsome pasta. More

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Serious Eats Jennifer Olvera 1 comment

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. More

Shauna James Ahern's Chile-Lime Shrimp Stir-Fry

Serious Eats Kate Williams Post a comment

Stir-fries are an obvious choice when it comes to quick and approachable weeknight cooking. And with the availability of gluten-free tamari and other Asian sauces increasing on the market, it is super easy to sauté up an allergy-free meal that tastes better than wheat-filled takeout. After all, there is nothing inherently gluten-y when it comes to quickly pan-fried meat and veggies served over rice. Shauna James Ahern's Chile-Lime Shimp recipe in Gluten-Free Girl Every Day is one of eight unique stir-fries in the book. Heavily laced with lime juice and spicy from the ginger and chiles, this shrimp dish is far from chewy and bland. Add a handful of sweet and meaty chanterelle mushrooms and a bunch of bok choy, and you'll have an easy (and pretty healthy) meal in no time. More

Bok Choy and Tofu Salad with Carrot-Ginger Dressing

Serious Eats Lauren Rothman Post a comment

Bok choy tastes great raw, like a milder, juicier cousin to raw cabbage. It's excellent combined with the clean, milky flavor of tofu, and a smooth carrot-ginger dressing that ties the two together nicely. More

Udon Noodles with Bay Scallops and Baby Bok Choy

Serious Eats Nick Kindelsperger Post a comment

When it comes to cooking Asian noodles, I tend to obsess over each and every ingredient or make them needlessly fussy and complex. But I'm learning to lighten up and focus on simplicity. This week I decided what I could do with the trio of bay scallops, baby bok choy, and udon noodles. More

Braised Baby Bok Choy with Garlic, Ginger, and Soy

Serious Eats Lauren Rothman 10 comments

Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze. More

Crispy Salmon with Steamed Bok Choy and Basil-Caper Relish

Serious Eats J. Kenji López-Alt 4 comments

The key to perfectly crisp salmon skin is a low and slow rendering process to ensure that all excess moisture and fat are driven. The result is shatteringly crisp with a perfect medium-rare center underneath that pairs perfectly with a bright caper and basil relish. More

Grilled Bok Choy with Sweet Soy Glaze

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

Serious Eats J. Kenji López-Alt 4 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Vegan: Bok Choy with Chives, Black Bean Sauce, and Chow Fun

Serious Eats J. Kenji López-Alt 1 comment

[Photographs: J. Kenji Lopez-Alt] Note:You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate... More

Dinner Tonight: Hong Kong Style Pan-Fried Noodles

Serious Eats Nick Kindelsperger 6 comments

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. More

Kare-Kare

Serious Eats Lee Zalben Post a comment

Note: Read more about Kare-Kare here.... More

Eat for Eight Bucks: Soba with Mushrooms and a Side of Bok Choy

Serious Eats Robin Bellinger 10 comments

[Photograph: Robin Belinger] Shopping List 1 bunch baby bok choy: $2.00 12-ounce package soba noodles: $0.69 1 pound crimini mushrooms: $3.00 1 ear corn: $0.33 Knob of fresh ginger: $0.25 Cilantro (pro-rated): $0.50 Pantry items: Salt, peanut or olive oil,... More

Seriously Asian: Stir-Frying Vegetables

Serious Eats Chichi Wang 13 comments

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order.... More

Meat Lite: Stir Fried Bok Choy with Soba Noodles

Serious Eats Joy Manning 3 comments

Note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. There's Meat Lite, and then there's practically meatless. This... More

Dinner Tonight: Five-Spice Beef Stir Fry

Serious Eats Nick Kindelsperger 5 comments

I completely botched a stir-fry recipe earlier this week, and I'm not proud of it. I thought I had the technique down, but this meal was bland and greasy with limp vegetables and tough meat. I had obviously tried to... More

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