Best 7 Baby Bok Choy With Thai Peanut Sauce Recipes

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Baby bok choy with Thai peanut sauce is a delicious and healthy dish that is easy to make at home. The combination of crunchy bok choy, creamy peanut sauce, and spicy peppers makes for a flavorful and satisfying meal. This dish is also a great way to get your daily dose of vegetables, as baby bok choy is packed with nutrients like vitamins A and C, calcium, and potassium.

Let's cook with our recipes!

BABY BOK CHOY WITH THAI PEANUT SAUCE



Baby Bok Choy with Thai Peanut Sauce image

Yummy, crunchy, and spicy.

Provided by cormgtr

Yield 4

Number Of Ingredients 12

2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon Sriracha sauce
1 medium lime, juiced
1 (1 inch) piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon olive oil
2 medium heads baby bok choy, halved lengthwise, or more to taste
salt and freshly ground black pepper to taste
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  • Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  • Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g

BABY BOK CHOY WITH OYSTER SAUCE



Baby Bok Choy With Oyster Sauce image

This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish. It is also exceptional on its own, with rice. You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.

Provided by Sam Sifton

Categories     easy, quick, vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon soy sauce
3 1/2 tablespoons oyster sauce
Pinch of sugar
2 tablespoons rice vinegar (do not use seasoned rice vinegar)
1 tablespoon neutral oil
1 tablespoon finely minced garlic
4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed

Steps:

  • Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
  • Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
  • Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 659 milligrams, Sugar 1 gram, TransFat 0 grams

SAVORY BABY BOK CHOY



Savory Baby Bok Choy image

Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.

Provided by Valerie Taylor

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 pound baby bok choy, trimmed and sliced in half lengthwise

Steps:

  • Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g

GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)



Grilled Szechuan Steak and Bok Choy Wraps with Spicy Peanut Mayonnaise (New Dynamic Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons reduced-sodium or regular soy sauce
1 tablespoon minced fresh ginger
1 beef top round steak, cut 3/4-inch thick (about 1 pound)
2 baby bok choy, cut lengthwise in 1/2
4 spinach sandwich wraps or tortillas (8 to 10-inch diameter)
2 tablespoons reduced fat or regular mayonnaise
2 tablespoons finely chopped dry roasted peanuts
1 1/2 teaspoons minced fresh ginger
1 to 1 1/2 teaspoons chili-garlic paste
3/4 teaspoon reduced-sodium or regular soy sauce
3/4 teaspoon rice wine vinegar
1/2 teaspoon dark sesame oil

Steps:

  • Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  • Preheat charcoal grill to medium heat.
  • Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
  • Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
  • Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

BOK CHOY WITH THAI-STYLE DRESSING



Bok Choy With Thai-Style Dressing image

Make and share this Bok Choy With Thai-Style Dressing recipe from Food.com.

Provided by English_Rose

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs bok choy
1 teaspoon salt
1 tablespoon sunflower oil
1 tablespoon fresh ginger, grated finely (about 1in piece)
1 red chili pepper, seeded and finely diced
2 garlic cloves, very finely chopped
2 tablespoons light soy sauce
2 teaspoons Thai fish sauce (nam pla)

Steps:

  • Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
  • Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
  • Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
  • Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.

BABY BOK CHOY WITH PEANUT BUTTER NOODLES



Baby Bok Choy With Peanut Butter Noodles image

Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.

Provided by Debtex

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

Steps:

  • Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
  • Put the pasta on to boil.
  • While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
  • Heat the oil in a large skillet.
  • Saute onion and garlic. Be careful not to burn them!
  • Add bok choy and carrots to the pan and sauté just until the greens wilt.
  • Drain the pasta and add it to the pan. Toss with the veggies.
  • Pour the peanut sauce over everything and carefully toss.
  • Eat hot or at room temperature.
  • If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

BABY BOK CHOY WITH BRAISED SHIITAKE SAUCE



Baby Bok Choy with Braised Shiitake Sauce image

Categories     Garlic     Mushroom     Side     Low Cal     High Fiber     Lunar New Year     Bok Choy     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 12

10 large dried shiitake mushrooms (about 1 1/2 ounces)
3 tablespoons vegetable oil, divided
8 baby bok choy, halved lengthwise
1 teaspoon tapioca starch or cornstarch
1 tablespoon water
1 large garlic clove, minced
1 cup low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil
1 teaspoon sugar
1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)

Steps:

  • Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
  • Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
  • Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.

Tips:

  • Select young and tender baby bok choy: Look for vibrant green leaves and crisp white stalks. Avoid any wilted or yellowing leaves.
  • Clean the baby bok choy thoroughly: Rinse the baby bok choy under cold water to remove any dirt or debris. Trim the ends of the stalks and separate the leaves.
  • Steam the baby bok choy until tender: Steaming is the best way to preserve the baby bok choy's delicate texture and flavor. Steam for 3-5 minutes, or until the stalks are tender when pierced with a fork.
  • Make the Thai peanut sauce while the baby bok choy is steaming: This will allow the flavors to meld and develop.
  • Serve the baby bok choy with the Thai peanut sauce immediately: The sauce is best when served warm. You can also garnish it with chopped peanuts, cilantro, or a squeeze of lime.

Conclusion:

Baby bok choy with Thai peanut sauce is a delicious and healthy dish that is perfect for a quick and easy meal. The baby bok choy is tender and flavorful, and the Thai peanut sauce is creamy, nutty, and slightly spicy. This dish is sure to please everyone at the table.

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