Separate bok choy leaves from the white ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, then cut crosswise into 2-inch pieces. Set aside. In small bowl, whisk together broth, ...

Grace Parisi combines oyster mushrooms, chicken breast, bok choy, and red bell peppers for a fantastic 30-minute stir-fry ...

Why This Recipe Works: We wanted a vegetarian paleo dinner that was so hearty and flavorful that we wouldn’t even miss the meat. We decided to develop a vegetarian stir-fry that put crisp-tender bok ...

This quick and easy Chicken and Bok Choy Stir-Fry is packed with flavors and nutrients, making it perfect for a healthy weeknight meal. Tender chicken strips are stir-fried with crunchy bok choy and a ...

Note: From Vicki Fan. Baby bok choy is available at many local farmers markets and Asian markets. Use the smallest baby bok choy you can find, about 2 1/2 inches long if possible; 99 Ranch stores ...

Bok choy with oyster sauce is a quick vegetable dish where tender greens are lightly stir-fried and coated in a savory oyster ...

1. In a bowl, combine the garlic, ginger, white parts of scallions, and crushed red pepper. 2. Peel and devein the shrimp, reserving the shells. Rinse the shells and place them in a saucepan with the ...

Make the marinade: In a medium bowl whisk the soy sauce, olive oil, peanut oil, sesame oil, sliced garlic, ground ginger, and stevia together until combined. Set side. Slice the steak lengthwise into ...

1. In a bowl, mix together the sake or white wine, ginger, and sesame oil. 2. Add the shrimp to the sake or wine mixture and toss well; set aside for 10 minutes. 3. Halve the bok choy lengthwise, then ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That’s why I was ...