Baby Bok Choy With Mushrooms And Tofu Recipes

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BABY BOK CHOY SAUTé WITH MUSHROOMS

This recipe is very easy to put together, takes very little time and is healthy dish even children will enjoy. I like the chicken broth but for vegan the vegetarian broth will work

Provided by dedemax11

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6



Baby Bok Choy Sauté With Mushrooms image

Steps:

  • Sauté mushrooms in olive oil over medium heat; cook until the sweat and turn light brown, 3 to 4 minutes.
  • Add bok choy and stir-fry until tender-crisp, 2 to 3 minutes.
  • Add garlic, cook for about 1 minute or until you start to smell the garlic.
  • Add broth and pepper.
  • Sauté until most of the broth has evaporated.

Nutrition Facts : Calories 102.6, Fat 7.5, SaturatedFat 1.1, Sodium 244.5, Carbohydrate 6.7, Fiber 2.5, Sugar 3.1, Protein 4.8

1/2 cup chopped mushroom
1 tablespoon olive oil
1 lb baby bok choy, cut into bit-size pieces
2 garlic cloves, minced
1/4 cup chicken broth or 1/4 cup vegetable broth
1/8 teaspoon pepper

SOY-BRAISED TOFU WITH BOK CHOY

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15



Soy-Braised Tofu With Bok Choy image

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Make and share this Stir-Fried Shitake Mushrooms With Tofu and Bok Choy recipe from Food.com.

Provided by Kim Petro

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Stir-Fried Shitake Mushrooms With Tofu and Bok Choy image

Steps:

  • Whisk together cornstarch and 1 tsp.water in bowl.
  • Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
  • Heat 1 Tbs. canola oil in large skillet over medium high heat.
  • Stir-fry tofu7 minutes, or until golden brown.
  • Transfer to plate.
  • Add 1 Tbs. oil to pan.
  • Stir-fry bok choy 4 minutes, transfer to plate.
  • Add remaining 1 Tbs. oil to pan.
  • Stir-fry mushrooms 2 minutes or until tender.
  • Return tofu and bok choy to pan.
  • Stir in soy sauce mixture and stir-fry 1 minute until hot.

1 teaspoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons fresh ginger, minced
2 teaspoons thai chili sauce
2 garlic cloves, minced
1 teaspoon sesame oil
3 tablespoons canola oil, devided
1 (14 ounce) package extra firm tofu, drained and cut into cubes
1 lb bok choy, cut into 11/2 pieces
2 cups sliced fresh shiitake mushrooms

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12



Chinese-Style Baby Bok Choy with Mushroom Sauce image

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

BOK CHOY WITH MUSHROOMS

Make and share this Bok Choy With Mushrooms recipe from Food.com.

Provided by SLColman

Categories     Greens

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8



Bok Choy With Mushrooms image

Steps:

  • Slice the bok choy into 1/2 inch strips.
  • Heat a nonstick skillet sprayed with butter flavor cooking spray over medium heat.
  • Add garlic, soy sauce, bok choy and mushrooms to the pan.
  • Saute for about 2 minutes.
  • Add the wine and continue cooking until the bok choy just starts to get tender. About 5 minutes more.
  • Season with salt and pepper to taste.
  • Serve and enjoy!

Nutrition Facts : Calories 79.9, Fat 0.6, SaturatedFat 0.1, Sodium 658.4, Carbohydrate 11.2, Fiber 3, Sugar 5, Protein 7.3

1 lb bok choy
8 ounces sliced cremini mushrooms
1 teaspoon minced garlic
1 tablespoon soy sauce
3 tablespoons dry white wine
butter-flavored cooking spray
salt
pepper

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