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In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.
Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt ...
Add the bok choy and 1/2 cup of water to a large frying pan over high heat. Steam for 3 minutes then remove from the heat. Toss the beef with 1/2 cup of the sauce.
Bok Choy: Garlic-Ginger Bok Choy. Quick-cooking bok choy is one of our favorite veggie sides. Here we pair it with ginger and sesame oil for a light but flavorful plate of greens.
The noodles are typically stir-fried with beef cutlets, bok choy, and onion, or with pork and Chinese yellow chives. The dish is a staple of Shanghai cuisine, and is usually served at dumpling houses. In recent years Shanghai fried noodles have become known to western chefs, including celebrity chef Emeril Lagasse. [1]
Bok choy cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook faster than the stem. It is often used in similar ways to other leafy vegetables such as spinach and cabbage. [ 10 ]
Potsticker Stir-Fry. This tasty, meatless main makes it easy to get your fix of veggies. Not to mention, it's made in 25 minutes or less, low-sodium, and cholesterol-free! Get the Potsticker Stir ...
Tatsoi is used for pesto, salads, stir frys and garnishing soup. According to Food52, "Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of ...