A versatile and nutritious leafy green, bok choy is renowned for its crisp texture and subtle flavor. It's commonly used in Asian cuisine, particularly in Chinese and Korean dishes, but its popularity ...

Taste of Home Test Kitchen, Milwaukee, Wisconsin Leftovers? Learn how to cook bok choy for a simple side dish, too. The post Our 9 Best Bok Choy Recipes appeared first on Taste of Home.

Add the collard greens and bok choy, and cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened.

Heat a large skillet over medium-high heat. Add olive oil, garlic and bok choy, and sauté until greens wilt and release their liquid, 4–5 minutes. Push greens to the side and add butter to pan ...

Herb infused and steamed leeks, baby corn and bok choy served with a coconut ginger emulsion. In a pan add the ginger, bay leaf, black peppercorns, vegetable stock, coriander stems, spring onions and ...

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t ...

Cook the stalks for about 5 minutes. Steam: Steam the leaves in steaming pan or pan with vented lid for 2-3 minutes and the stalks for about 5 mintues. Wrap unwashed bok choy in a loose plastic bag ...

Long-keeping vegetables and citrus may already be part of your pantry checklist, and garlic and onions, potatoes and sweet ...

These noodles use three different cruciferous vegetables and make a quick, delicious and nutritious dinner. These vegetables, which get their name from the crucifix-like shape their four-petalled ...

Add fresh spinach a few handfuls at a time to thinly sliced garlic sautéeing in butter. Finish with a splash of lemon juice. ...

This will be featured in the… This gluten free Red Roast Delicata Squash & Baby Bok Choy recipe was featured in a live taping of Simply Ming at Home with chef Ming Tsai.… This Red Roast ...

They have an earthy, meaty flavor that adds a rich quality to many vegetarian and vegan recipes. In Japan, they use them as the base for vegetarian dashi, and, in China, cooks sauté shiitakes to ...