Bok Choy soup, stir-fry and salad! A lot of ways to enjoy this leafy green. Which will you try first? SUBSCRIBE:
BOK CHOY 101:
FAVORITE KITCHEN AREA TOOLS:
Glass Measuring Cups:
7-inch Santoku Knife:
Microplane:
FOLLOW CLEAN&DELICIOUS ON SOCIAL:
SnapChat: CleanDelicious
Instagram: Clean_And_Delicious
Twitter: @DaniSpies
FaceBook:
BOK CHOY AND GINGER STIR FRY RECIPE
1 tablespoon. coconut oil
2 cloves garlic, sliced
1 tsp. grated ginger
1 tbsp. low sodium soy sauce
1 lb. bok choy
toasted sesame seeds
salt and pepper to taste
Wash the bok choy user cold water and chop it up, separating the comes from the leaves.
Heat olive oil in a big non stick sauce pan and toss in the garlic and ginger. Cook for simply a about a minute or up until fragrant. Include bok choy stems, soy sauce and a splash of water and cook for 5 minutes.
Once the stems are softening, toss in the bok choy leaves and cook till they have wilted down.
Season with salt and pepper and surface with a spray of toasted sesame seeds. Delight in!
Nutrients for 1/2 of dish: Calories: 97; Overall Fat: 9,3 g; Saturated Fat: 6.3 g; Cholesterol: 0mg; Carb: 2.9 g; Dietary Fiber: 1.2 g; Sugars: 0.6 g; Protein: 2g
CRUNCHY BOK CHOY SALAD RECIPE
3 infant bok choy, halved and thinly sliced (5 cups).
3 scallions, very finely sliced.
1/4 cup sliced almonds.
1/4 cup sunflower seeds.
1 tablespoon. additional virgin olive oil.
1 tablespoon. toasted sesame oil.
1 tbsp. honey.
1 tbsp. low sodium soy sauce.
1 tbsp. red wine vinegar.
Integrate bok choy, scallions, almonds, and sunflower seeds in a big bowl. Set aside.
In a little bowl integrate additional virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
Drizzle the dressing over the salad, toss and take pleasure in!
Serves 2-4 Calories: 369; Overall Fat: 30.9 g; Saturated Fat: 3.5 g; Cholesterol: 0mg; Carbohydrate: 20.6 g; Dietary Fiber: 6.1 g; Sugars: 12.1 g; Protein: 10.6 g.
15 MINUTE BOK CHOY SOUP RECIPE.
1 tablespoon additional virgin olive oil.
1 pound. infant bok choy (about 3 bulbs).
4 cloves garlic, very finely sliced.
1/2 tsp. dried turmeric.
3 cups cold water.
squish of fresh lemon juice.
salt and pepper to taste.
Different the bok choy leaves from the stems and piece.
Heat oil in a medium pot over a medium-high heat. Once the oil is hot, add in the garlic and turmeric, stir and prepare for just a number of minutes or until the garlic is fragrant.
Add in the bok choy stems and season with salt and pepper. Once the stems begin to soften, stir in the leaves and the water. Show up the heat and bring whatever to a boil.
Once boiling, the soup is done. Turn off the heat and complete the soup with a huge squish of fresh lemon juice. Serve and enjoy.
Calories: 81; Total Fat: 7g; Hydrogenated fat: 1g; Cholesterol: 0mg; Carb: 6.3 g; Dietary Fiber: 1g; Sugars: 2.3 g; Protein: 1g.
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program developed to provide a method for sites to make marketing fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is a simple way to support Clean & Delicious and we appreciate and are super grateful for your support!
Leave a Reply