Fast, easy, flavorful, and healthy: what more could you want from a side dish? We guarantee there's no side vegetable with a greater effort-to-taste payoff than this sesame bok choy. The secret's as much in the technique (a screaming-hot sear) as it is in the ingredients (umami-packed oyster sauce and sriracha). Watch the video, print out the recipe, and try it for yourself.
Have you met bok choy? If not, get yourself to the nearest supermarket posthaste, and snap up a bundle. Slightly sweet and grassy in flavor, the Chinese cabbage takes well to a host of flavors, but easily my favorite way to prepare it is conveniently simple, without sacrificing a lick of flavor.
While there are many reasons to love this weeknight-friendly side — it's affordable, easy, quick as all get out, and, most importantly, delicious — what I love most is how such simple ingredients translate into a dish far more exciting than one would assume on the outset. Little more goes into this loose recipe of sorts than the vegetable at hand, oyster sauce (a magical ingredient if there ever was one), sriracha, soy sauce, and sesame seeds, but a quick turn in a screaming-hot cast-iron takes it to the next level by imparting an essence similar to wok hei, a wok-imbued flavor prized in Chinese cuisine.
What are you waiting for? Make the simple yet satisfying side tonight
It's hard to imagine that so many leafy greens can withstand the cold temperatures of Winter, but they somehow manage. Greens like kale, chard, spinach, arugula, and bok choy are abundant right now, which is a big win. These veggies are good for you and so versatile: they work in soups, salads, curries, and on their own. Keep reading to find out which Winter greens recipes we'll be making this season.
It can be hard to find a weeknight meal that's exciting enough to be worth repeating. But when luck runs out, turn to the rice bowl It's quick, healthy, cheap, and easy.
This skirt steak and bok choy version is no exception; the stir-fry is coated with an Asian sauce that manages to be tangy, sweet, and nutty all at once.
Best of all, it makes use of leftover skirt steak, comes together in minutes, and doesn't have half the grease of your typical Chinese takeout. To make the dish tonight, keep on reading.
The length of this year's Winter is getting to me. Lately, during my weekly farmers market trips, I've been on the lookout for newly-released fruits and vegetables in an attempt to spice up my dinner repertoire. This week, I spotted baby bok choy — a fantastic alternative to other prolific Winter leafy greens like kale and chard. If you spot it, pick up a bunch and learn how to prepare it when you read more.
Yet another Valentine's Day where I celebrate solo. Instead of being bummed about not having a boy toy, I'm doing what I do best: hosting a dinner party! Luckily, Chinese New Year happens to fall on Valentine's Day, so I'm inviting a select group of single friends to join me for a Chinese-inspired feast. The menu starts with shiitake and scallion lo mein and pork and chive dumplings. Noodles are a staple at Lunar New Year because they symbolize longevity. The main course consists of spicy Sichuan peppercorn shrimp, stir-fried Chinese greens, and steamed white rice. To enjoy these festive and delicious recipes with your loved ones, read more
Korean food is going to be really big this year, so why not experiment with some in your own kitchen? Keep things simple by investing in a Korean style stir-fry sauce. Use it to season an uncomplicated, quick-cooking mixture of beef and bok choy.
Don't hesitate to get creative with the recipe. Throw in other veggies — mushrooms, broccoli, or onions would be delicious — and use a different protein like chicken or tofu. Intrigued? Wait until you check out the recipe.
Searching for an interesting and unexpected meal to feed your family? Look no further than this shrimp and noodle stir-fry. It comes together in less time than it takes to order out and is full of flavor and textures. The shrimp is tossed with bell peppers, pea pods, bok choy, and green onions before being coated in a simple sauce made from hoisin and orange juice. Use the recipe as a guide and substitute in tofu, mushrooms, broccoli, or whatever veggies you have on hand. To get the details, keep reading.
For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more
If you consider a frittata to be a breakfast-only dish, think again. With its Asian flavors and fresh Spring vegetables, this vegetarian frittata is ideal for dinner. It's healthy because there's no cheese or cream involved, yet filling thanks to a hearty helping of bok choy, green onions, and asparagus.
The recipe finishes off the frittata with a drizzle of sesame oil, but unless you plan to use it in the future, there's no need to purchase this pricey ingredient. To look at the recipe please read more
