Source: Food.com

By Hey Jude on November 01, 2003

Ingredients:

2 tablespoons oyster sauce

3 tablespoons chicken stock

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch, mixed with

1 tablespoon chicken stock

1 bunch baby bok choy, bottoms trimmed but stalks left whole with some still 'stuck together',washed     (about 3/4 lb.)

Prep Time: 5 mins

Total Time: 7 mins

Directions:

1. In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.

2. Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.

3. Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.

4. Pour oyster sauce over it and serve.

Servings: 4

Source: Food.com

By Crabzilla on November 17, 2004

Ingredients:

1/8 cup unsalted butter

5 teaspoons minced (or to taste) garlic

12 -14 baby bok choy    (washed thoroughly)

1 1/2 cups canned low sodium chicken broth

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. Melt butter in heavy large skillet over moderate heat.

2. Add minced garlic and saute about 2-3 minutes until barely golden/brown.

3. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes.

4. Season with salt and pepper.

5. Use a slotted spoon to serve.

Servings: 4-6

Source: Food.com

By Doelee on April 07, 2005

Ingredients:

1 bunch bok choy, coarsely chopped

2 tablespoons olive oil

3 tablespoons chicken broth

1 small onion, chopped

red pepper flakes, to taste

2 lemons, juice of

4 garlic cloves, minced

1/2 teaspoon minced ginger

1/2 teaspoon salt

Prep Time: 15 mins

Total Time: 20 mins

Directions:

1. Get wok hot.

2. Add olive oil, onion, ginger, garlic, salt and red pepper flakes, saute for a few minutes.

3. Add chicken broth and lemon juice.

4. Add bok choy and stir on high till done.

Servings: 3

Source: Food.com

By PanNan on June 27, 2004

Ingredients:

3 heads baby bok choy

1 teaspoon coarse salt  (divided)

1 apple, peeled and cut into matchstick pieces

1 carrot, peeled and cut into matchstick pieces

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons canola oil

1/2 teaspoon grated fresh ginger

freshly grated pepper

Prep Time: 20 mins

Total Time: 20 mins

Directions:

1. Cut bok choy in half lengthwise.

2. Cut stem off as well as any bruised leafy tops.

3. Rinse each half thouroughly to remove any grit.

4. Slice each half crosswise into thin strips.

5. Place all in a colander.

6. Rinse lightly and shake until most of water has drained.

7. Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.

8. Place a canned good on top of the plate to weigh it down.

9. Meanwhile place apple and carrot matchstick pieces in a medium bowl.

10. Add lemon juice, canola oil, and ginger.

11. Add bokchoy to the bowl with the apple and carrot.

12. Add 1/2 tsp coarse salt and some freshly grated pepper to taste.

13. Stir and refrigerate for at least 15 minutes before serving.

Servings: 3-4

Source: Food.com

By Sharon123 on August 28, 2006

Ingredients:

2 tablespoons peanut oil

3 garlic cloves, thinly sliced

8 heads baby bok choy, washed, split if half is large

6 -8 shiitake mushrooms, thinly sliced

1/2 teaspoon brown sugar

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon sherry wine

Prep Time: 10 mins

Total Time: 10 mins

Directions:

1. In a large skillet, heat the oil with the garlic over medium high heat.

2. Add the bok choy and saute for 1 minute, turning to brown all sides.

3. Push bok choy to the side of the pan and add the mushrooms.

4. Stir fry about 2 minutes, then reduce heat slightly.

5. In a small bowl, combine the brown sugar, sesame oil, soy sauce, and sherry.

6. Add this mixture to the skillet and stir, coating the bok choy well until completely coated and heated throughout, about 4-5 minutes, or until done to your likeness.

7. Serve immediately, dividing the bok choy and sauce among 4 plates. Enjoy!

Servings: 4

Source: allrecipes.com

By: SYS1

Ingredients:

1/2 cup olive oil

1/4 cup white vinegar

1/3 cup white sugar

3 tablespoons soy sauce

2 bunches baby bok choy, cleaned and sliced

1 bunch green onions, chopped

1/8 cup slivered almonds, toasted

1/2 (6 ounce) package chow mein noodles

Prep Time: 20 mins

Total Time: 20 mins

Directions:

1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Servings: 4

Source: allrecipes.com

By: Spyce

Ingredients:

1 pound bok choy

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/4 cup water

1 teaspoon grated fresh ginger root

2 cloves garlic, minced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes (optional)

Prep Time: 15 mins

Total Time: 30 mins

Directions:

1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.

3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Servings: 4