Thursday, April 21, 2011

Bok Choy Stir-Fry

This is a quick and easy stir-fry I put together. This is similar to other stir-fry dishes I've blogged but this one has bok choy in it and I've gotten some questions about the best way to cook it. Bok choy tastes great with mild seasoning and light cooking as in this recipe. I served it up with some fluffy jasmine rice, since it's so quick cooking, but you can also try brown rice or wild rice. The chicken is coated in a garlicy hoisin sauce {from the bottle}, a quick and easy dinner tonight!

Recipe (Serves 4)
7-8 chicken breast tenders
~1/4 cup of your favorite Asian stir-fry sauce
2 cups rice of your choice, prepared and set aside
4 medium carrots, sliced on an angle
1 cup snow peas
4-5 baby bok choy
1/2 large red bell pepper, sliced into thin strips
4 green onions, sliced for garnish
1/4 red onion sliced in thin strips
3 garlic cloves, minced
1/2 teaspoon fresh ginger root, grated
1/4 cup chicken broth
1 teaspoon toasted sesame oil
sesame seeds for garnish


1. Start by preparing the bok choy, cut off the stem.

Leave the inner bok choy 'baby' intact.  Wash all leaves thoroughly under cool water

2. Coat chicken in stir-fry sauce and grill until it reaches an internal temperature of 165'F, ~3-5 minutes, set aside on a plate covered with foil to keep warm.  *I used our panini press for the chicken!

3. In a wok or large saute pan over medium heat add 1/2 teaspoon sesame oil, garlic and ginger and stir constantly until fragrant about 1 minute.
Add in sliced carrots, bell peppers, onion and snow peas, stir-fry for 2 minutes.

4. Add in bok choy leaves, toss to coat.  Pour in 1/4 cup chicken broth and cover. 
Simmer for 3-5 minutes until vegetables are tender but colors are still vibrant.

5. Drizzle with a few drops of toasted sesame oil and sprinkle lightly with salt and pepper.  Serve with steamed rice and grilled chicken.  Garnish with sesame seeds and green onions.

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