Sesame Bok Choy and Carrot Stir-Fry

Sesame Bok Choy and Carrot Stir-Fry
A light, colorful and flavorful side dish
Source:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 teaspoon dark sesame oil
  • 4 cloves garlic, minced
  • 3 carrots, cut diagonally into slices
  • ½ cup chopped green onions
  • 5 cups bok choy cut into ½ inch pieces
  • ¼ cup vegetable stock (preferably low-sodium)
  • 1 teaspoons minced ginger root
  • 1 teaspoon sugar
Directions
  1. In a large non-stick skillet or wok, heat oil over medium heat. Add garlic, carrots and green onions; stir-fry for 3 minutes. Add bok choy and stir-fry another 2 minutes.
  2. Stir in vegetable stock, ginger and sugar. Reduce heat and simmer 5 minutes

 

Slow Cooker Orange and Ginger Beef Stew

Slow Cooker Orange and Ginger Beef Stew
This Asian inspired beef stew has a deep earthy flavor from the five-spice powder and a hint of orange and ginger.
Source:
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 900 g boneless beef pot roast, (top or bottom blade, or cross rib)
  • 1 onion, chopped
  • 1 jalapeno pepper minced
  • 1 tbsp. olive oil
  • 2 tbsp. (30 mL) minced fresh ginger
  • 2 tbsp. (30 mL) orange marmalade
  • 2 tbsp. (30 mL) sodium-reduced soy sauce
  • ½ tbsp. (15 mL) packed brown sugar
  • ¾ tbsp. (15 mL) five-spice powder
  • 1 tbsp. (15 mL) grated orange zest
  • 2 cloves garlic, sliced
  • ¾ tsp (4 mL) salt
  • ½ tsp (2 mL) pepper
  • 1 cup (250 mL) sodium-reduced beef broth
  • ½ cup (125 mL) orange juice
  • 2 tbsp. (30 mL) cornstarch
  • 4 cups (1 L) chopped cored quartered baby bok choy, (about 200 g)
  • 3 green onions, sliced
  • ¼ cup (60 mL) fresh cilantro leaves, torn
Directions
  1. Trim any excess fat and sinew from beef; cut into () pieces.
  2. In fry pan, heat the oil until shimmering. Brown the beef cubes in batches. Do not overcrowd. Place in slow cooker.
  3. After the beef has been browned, add onion to frying pan and sauté until translucent, add the ginger and garlic cook for 1 minute. Add the marmalade, soy sauce, brown sugar, five-spice powder, orange zest, salt & pepper, stir in broth and orange juice. Bring to a boil. Pour over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours.
  4. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.
Notes
Boy Choy can be quite sandy, so be sure to wash thoroughly before chopping. Serve over brown rice
Nutrition Information
Serving size: 263 g Calories: 277 Fat: 9 g Trans fat: 0.0 Carbohydrates: 11.7 g Sugar: 6.1 g Sodium: 513 Fiber: 1.3 g Protein: 23 g Cholesterol: 101 mg

 

 

Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce

Stir-Fried Skirt Steak with Bok Choy, Zucchini and Oyster Sauce
Intensely beefy and buttery skirt steak is the star of this quick stir-fry. This quick stir-fry has a delicious sauce that has the perfect balance of savory, sweet, sour and spicy
Source:
Serves: serves 2
Ingredients
  • For the Beef:
  • ½ pound skirt steak of flap meat, thinly sliced against the grain
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar
  • ½ teaspoon dark soy sauce
  • ½ teaspoon Shaoxing wine
  • ¼ teaspoon roasted sesame oil
  • ⅛ Teaspoon baking soda
  • ¼ teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons low-sodium chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoons sugar
  • ½ tsp chili sesame oil
  • ½ teaspoon cornstarch
  • 1½ tablespoons vegetable, canola, or peanut oil, divided
  • 1 small carrot, sliced thinly on the diagonal
  • ⅓ cup sliced water chestnuts, drained
  • ½ red bell pepper, sliced thinly
  • 1 small (.) zucchini, cut into thick matchsticks
  • 2 head baby bok Choy, quartered
  • 1 medium cloves garlic, finely minced (about 1 teaspoon)
  • 1 teaspoon finely minced fresh ginger
  • ⅛ teaspoon kosher salt and pepper to taste
  • 1 garlic clove, minced
  • 2 scallion, white and light green parts only, thinly sliced
Directions
  1. For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.
  2. For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
  3. Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
  4. Reduce the heat to medium-high, add the oil, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
  5. Add baby bok Choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Add Stir fry sauce to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.
Notes
Skirt steak has a looser grain and more intense flavor than flank steak. Skirt steak is just about the beefiest cut out there. It's ideal for stir-fries and to get a truly velvet-soft meat it will need to be marinated after slicing.
Don’t have Skirt Steak substitute SIRLOIN TIP CUT from the sirloin flap. Big, beefy flavor, similar loose grain that holds a marinade well, and that chewy-but-not-tough consistency you get with skirt steak.


Don’t have Chile sesame oil you can use regular sesame oil and add some red chili flakes to the stir-fry.
Don’t have Shaoxing wine which is a Chinese rice wine used for drinking and cooking. This wine is commonly aged for 10 or more years and it resembles the taste of dry sherry. Substitute Dry Sherry or Japanese Sake (sweeter)

 

Chinese Bok Choy Sausage Soup

Chinese Bok Choy Sausage Soup
A delicious & flavourful soup. Low in Calories with a touch of spice
Source:
Serves: 5 servings
Ingredients
  • 8-10 Mushrooms or ½ cup dried mushrooms, chopped
  • 4 bunches Baby Bok Choy chopped
  • 2 Italian Sausages (casing removed and Crumbled)
  • 4 Green Onions, diced
  • 1 Habanero pepper or Serrano pepper, chopped fine
  • 1½ teaspoons Ginger, grated
  • 3 cloves Garlic, crushed
  • 2 Tablespoons Sherry
  • 3 Tablespoons Soy Sauce
  • 4 cups Chicken Broth no or low sodium
  • 1 cup water
  • 2 teaspoons fish sauce
  • Salt and a few twists of Black Pepper to taste
Directions
  1. If using dried mushrooms soak in water for 15 minutes
  2. In a large Dutch oven Cook the crumbled sausage until browned remove and set aside
  3. Sauté mushrooms till golden.
  4. Add the chopped green onions and sauté for 2 minutes.
  5. Add the garlic and ginger and sauté for an additional minute.
  6. Add the sherry to the pan and deglaze (Cook) about 1 minute, stirring to bring up the brown bits on the bottom of the pan.
  7. Add Bok Choy and sauté till limp.
  8. Add remaining ingredients except the fish sauce and simmer on low for 30 minutes.
  9. When done take off heat and add the fish sauce.
Notes
For even fewer calories use Turkey Sausage.
If you would like it a little spicier use hot Italian Sausages
Nutrition Information
Serving size: 380 g Calories: 198 Carbohydrates: 5.9 Protein: 10.4

 

Asian Salmon with Mushrooms and Bok Choy (with Cuisinart Convection steaming oven directions)

Asian Salmon with Mushrooms and Bok Choy (Cuisinart Convection steaming oven directions included)
This Asian-inspired salmon is ready in just thirty minutes. A simple marinade of soy, Japanese rice wine, fresh garlic and ginger gives the roasted fish and vegetables a complex flavor you’ll love and want make again
Source:
Serves: 4
Ingredients
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 1 tbsp. Ketjap Manis (Indonesian soy sauce) or dark soy sauce
  • 4 salmon fillets, each about 5½ oz(150 g)
  • 1 tbsp. Mirin (Japanese rice wine)
  • 2 Bok Choy, quartered lengthwise
  • 2 in (5 cm) piece of fresh ginger, peeled and finely chopped
  • 7 oz. (200 g) Mushrooms, halved if large
  • 2 garlic cloves, finely chopped
Directions
  1. Preheat the oven to 400 F (200 C). Combine the olive oil, soy sauce, mirin, ginger, and garlic in a small bowl, and mix together well. Season with salt and pepper.
  2. Put the salmon, Bok Choy, and Mushrooms in a roasting pan, then drizzle with the oil mixture and coat well. Put into the oven to roast for 20-25 minutes or until the salmon is cooked through. Serve with rice.
  3. For the Cuisinart Convection Steaming Oven place baking pan on middle rack. Put the vegetables in pan with the Bok Choy in the middle and mushrooms on outside. Place the Salmon on top of the Bok Choy. Set Oven to Bake Steam at 450 F for 15 to 20 minutes.
Notes
If you can't get hold of Mirin (Japanese rice wine), use dry sherry or omit altogether.
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