Recipes using BOK CHOY?

i bought some bok choy for my DD - aiming for the hight calcium as she is dairy free for the while... and other than steam it what are some nice recipes to have it in?

thanks

I just usually use it in stir frys etc or lightly wilt it (steam) with a bit of black pepper and lemon juice. But then again I also do eat it raw (and I was very much a child who ate raw veges more than I ate cooked)

Mmm yum! I have bok choy in stir fry as well. I also do a noodle soup with a miso base, organic soba noodles, tofu, bokchoy, snow peas, carrot and capsicum. So quick and easy.

mmm are stirfrys easy to make from scratch?
what spices to add with the veges and meat?

i love bok choy too!!
we sometimes make stirfry using mince instead of strips of meat!! easier for kids to eat and still tastes great!! cheap too

definately easy. I use bok choy heaps

I almost shred it, and I chuck in some seseme seeds for added calcium as well.

I buy stir fry meat, chicken, lamb... or tofu. lol anything

What I use:

1 tsp garlic minced
1 tsp ginger minced
1 tsp lemon or lime juice depending on what I have going
2 tbsp sweet chilli sauce and
2 tbsp soy sauce (sometimes more depending on the soy used)

* If sweet chilli is too spicy you can use honey, but I just lessen the sweet chilli sauce until I've served Jovie's portion.
* Sometimes I chuck in come coriander as well

You can slice it really fine and use it in a salad...

Here are a few recipes:-

Basic Stir-fry with Peanut Oil and Garlic

500g bok choi (or a mixture of different chois)
2 Tb peanut oil
1 tsp sugar
1 tsp minced garlic
salt or soy sauce to taste

1. Cut stems into 1-inch pieces and slice leaves coarsely.

2. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.

3. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve.

Chicken Stir Fry with Bok Choy

Ingredients:

* 3 medium chicken breasts, boneless and skinless
* 3 large bok choy stalks with leaves
* Marinade:
* 1 TB Chinese rice wine or dry sherry
* 1 green onion, diced
* 2 tsp cornstarch
* Sauce:
* 1/4 cup low-sodium chicken broth
* 2 TB water
* 1 tsp white rice vinegar
* 1/2 tsp black rice vinegar
* 1 clove garlic, finely chopped
* 1/4 tsp salt
* Other:
* 1 teaspoon cornstarch
* 4 teaspoons water
* 4 to 5 TB oil for stir-frying, as needed

Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

thanks bear!

Had a very yummy stir fry for dinner!!!:)

I'm hopeless from scratch cooking generally, although I do love just stir frying some bok choy with garlic & soy sauce :)

Masterfoods does a great 'Chinese Beef' sachet sauce packet that works beautifully with baby bok choy; as does their Thai chicken packet. :)