Bok Choy is readily available in the vegetable section of most supermarkets. It’s a member of Chinese cabbage family. Often, Bok Choy can be very large. If that is the case, just cut in half lengthwise. The other half will keep fresh in the refrigerator for at least one week.
Stir-fry Bok Choy is very tasty and my family gives this recipe the thumbs up. As an alternative however, you can also blanch or steam the Boy Choy then drizzle with Oyster Sauce and serve.
1 pound fresh Bok Choy
2 cloves garlic
1 teaspoon finely grated fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
Preparation
Trim the ends and wash each stalk well. Lengthwise cut each stalk once or twice (depends on the size of the stalk), about ½ inch wide. Crosswise cut the stalks into 2 inch chunks. Crush, peel and finely chop the garlic. Peel and finely grate ginger root
To Cook
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown garlic and ginger for a few seconds. Add Bok Choy. Cook and stir for about 1 minute. Add soy sauce, sesame oil, salt and sugar. Cook and stir for another 2 to 3 minutes until the green leaves are soft and the white parts are tender but still crunchy. Serve hot or warm.
Makes 4 servings
Preparation time: 6 minutes
Cooking time: 3 to 4 minutes
A unique combination pasta dish where East meets West! Kids will love the curly pasta and just maybe you can get them to eat the seafood!
1/2 package Rotini pasta (8 oz.)
6 cups water
1 teaspoon salt for boiling the pasta
6 oz. boneless and skinless chicken breast (1/2 small breast)
4 oz. small size raw shrimp
4 oz. baby scallops
4 stalks medium size bok choy cabbage (approx. ½ pound)
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon oyster sauce (sold in the Asian section of most supermarkets)
2 teaspoons pure sesame oil
1 teaspoon sugar
Marinade:
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into ¼-inch thin pieces. Peel, de-vein and rinse shrimp. Rinse scallops. In a bowl, combine the chicken, shrimp and scallops with the marinade ingredients. Mix together thoroughly and set aside. Wash bok choy cabbage and cut the stalks crosswise into ½-inch pieces. Slice onion in half lengthwise and then cut crosswise into ¼-inch thin strips.
To Cook:
In a medium size pot, bring water to a boil. Add pasta and salt. Boil the pasta and stir occasionally for approximately 7 minutes. While the pasta is boiling, heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated chicken, shrimp and scallops into wok. Cook and stir for approximately 2 minutes until the chicken, shrimp and scallops are almost cooked through. Add bok choy cabbage and stir-fry for another minute. Drain the cooked pasta and add to wok. Add soy sauce, oyster sauce, pure sesame oil and sugar. Stir-fry for 2 minutes longer until the pasta absorbs all of the sauce. Serve hot.
Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: Total 14 minutes
