Here is a collection of recipes, if possible, the original link is included.
Healthier Kung Pao Chicken
- INGREDIENTS
- 5 tsp low sodium soy sauce
- 2 tsp dry sherry
- 2 tsp toasted sesame oil
- 1lb boneless and skinless chicken breasts in 1/2 inch pieces
- 3 tbs water
- 2 tbs rice vinegar
- 1 tbs sugar
- 1 tsp cornstarch
- 4 tsp canola oil
- 4 dried red chile peppers, seeded, broken into small pieces
- 4 green onions in small pieces
- 2 cups coarsely chopped bok choy
- 2 tsp grated fresh ginger root
- 1/4 cup chopped, unsalted dry roasted peanuts
- 1 1/3 cups hot cooked brown rice
- DIRECTIONS
- Stir together 2 tsp soy sauce, sherry, and sesame oil in a bowl, add chicken and toss to coat. Let marinate 20 minutes at room temperature
- Stir together water, rice vinegar, sugar, cornstarch, 3 tsp soy, set aside.
- Heat 2 tsp canola oil in a large skillet over medium high heat. Stir fry chicken until nearly cooked through, about five minutes, remove chicken
- Add chiles, green onions, and rest of canola oil to skillet, stir fry 1 minute. Add bok choy and ginger, stir fry 1 minute. Add chicken and soy sauce mixture, cook until bubbling. Sprinkle with peanuts and serve with rice.
- http://allrecipes.com/recipe/261301/healthier-kung-pao-chicken/?internalSource=streams&referringId=17172&referringContentType=recipe%20hub&clickId=st_recipes_mades
Spicy Bok Choy Slaw
- INGREDIENTS
- 1 head finely shredded bok choy
- 1 cucumber, seeded and finely shredded
- 3 carrots, peeled and finely shredded
- 5 hot cherry peppers, seeded and finely shredded
- 5 jalapeno peppers, seeded and chopped
- 3/4 cup apple cider vinegar
- 1/4 cup coarse grain brown mustard
- 1/4 cup soy sauce
- 2 tbs agave syrup
- 1/8 tsp roasted ground ginger
- black pepper to taste
- DIRECTIONS
- Place the bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapenos, apple cider vinegar, brown mustard, soy sauce, and agave syrup into food processor and pulse several times, then process for a few seconds to combine. pour the dressing over the vegetables and toss. Refrigerate 1 hour to overnight. Before serving, sprinkle with ginger and pepper and toss again to serve
- https://www.allrecipes.com/recipe/215792/spicy-bok-choy-slaw/
Chinese-Style Baby Bok Choy with Mushroom Sauce
- INGREDIENTS
- 2 tbs oyster sauce
- 1 tbs soy sauce
- 2 tsp brown sugar
- 1 tsp potato starch
- 1 tbs water
- 2 pinches salt
- 1/4 tsp vegetable oil
- 4 heads baby bok choy
- 3 tbs olive oil
- 2 tbs minced green onion
- 1 tbs minced garlic
- 1 8oz package sliced portobello mushrooms
- DIRECTIONS
- Mix together oyster sauce, soy sauce, and brown sugar until sugar is dissolved. Mix the potato starch and water in a small bowl, and stir into the oyster mix until smooth.
- Fill a pot with water, bring to a boil, stir in salt and vegetable oil. Place bok choy into the boiling water, cook until tender, shiny, and bright green 2-3 minutes. Drain and arrange on a serving plate.
- Heat olive oil in a large skillet or wok until oil shimmers, then toss green onion and garlic in hot oil until fragrant, about 20 seconds. Stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook until tender, about 5 minutes.
- Pour in the oyster sauce mixture, stir until thickened and coats the mushrooms, about 1 minute. Pour mushroom sauce over bok choy, serve immediately
- https://www.allrecipes.com/recipe/215795/chinese-style-baby-bok-choy-with-mushroom-sauce/