Shanghai Bok Choy/ Baby Bok Choy (2 in 1 Meals)
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 907.18-1360.77 g baby bok choy, cleaned read description
- 9.85 ml peanut oil
- 9.85 ml sesame oil (dark)
- 4 garlic cloves, minced
- 4.92 ml minced peeled fresh ginger
- 2-3 serrano chilies, minced (this is what I had but you can use red pepper flakes, Thai chilie`s....)
- 1 large red bell pepper, sliced
- 1 large onion, halved and sliced
- 141.74 g shiitake mushrooms, sliced
- 118.29 ml low sodium vegetable broth
- 29.58-59.16 ml reduced sodium soy sauce
- 4.92 ml sugar
- 14.79 ml cornstarch
- 4.92 ml toasted sesame seeds
-
Leftover soup
- 709.77 ml chicken or 709.77 ml vegetable broth
- miso, one teaspoon per bowl
- tofu
- cooked chicken
directions
- Heat a very large nonstick pan or wok over med-high heat.
- Add the oils to the pan and swirl to coat.
- Add in the garlic, ginger, chilie`s and red bell peppers stir-fry until fragrant--about 30 seconds.
- Add in the mushrooms and bok choy stir fry for 3 minutes.
- Stir in the broth, soy sauce, sugar, and cornstarch; bring to a boil stirring constantly.
- Cook 1 minute or until thickened.
- Remove from heat and sprinkle with sesame seeds.
- Season with additional soy sauce if desired.
-
Leftover soup:
- Heat broth add leftover bok choy to warm. Dissolve the miso in some hot water then stir into soup and serve immediately. You can add tofu, or diced cooked chicken and garnish with scallions.
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Reviews
-
I love bok choy, and this was a nice change from my usual method of sauteeing with a bit of garlic and serving forth. I actually added tofu to this dish and served it as a main course over rice noodles. I did not make the soup as written since I am a vegetarian, but I added the leftovers to a simple miso soup for a warm filling lunch. Thanks for such a great idea!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey