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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.
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.
Vegetable Ramen with Mushrooms and Bok Choy Hello, Meatless Monday! With a rich ginger broth, meaty shiitakes and soft-boiled eggs, even carnivores will be satisfied with this vegetarian dinner.
Soy-Glazed Salmon and Bok Choy. Bok choy is packed with healthy nutrients such as potassium, calcium, and magnesium, which work to naturally decrease blood pressure. Get the Soy-Glazed Salmon and ...
Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a clay pot.
3. Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy. 4.
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