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 ...

Bring 1 1/2 cups water to a boil in a 2 1/2 quart pot. Reduce to simmer, season with salt, add rice, stir and cover. Cook until the water is absorbed, 10 minutes. Remove from the heat. Fluff with a ...

Fresh and delicious, this nutritious stir fry is light and easy on a warm night. (Vicki Brett-Gach ) This time of the year, nobody wants to be stuck in the kitchen when we could be outside savoring ...

Cook's notes: The author pairs this dish with a Riesling wine. Make sauce: In a small bowl, stir together the soy sauce, rice vinegar, sugar, hoisin, mirin, chile-garlic sauce, cornstarch, sesame oil, ...

Boil: Bring water to boil, then add just the stalks. Boil for about 2 minutes, then add the leaves. Continue to boil for approximately 2 more minutes. Stir-Fry: Cook the leaves in a wok or skillet ...

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, ...

The following recipe is adapted from steamykitchen.com. It works just as well with roughly chopped Swiss chard. Increase the ground chicken to one pound if you want a more substantial dish. Add oil to ...

Martin Yan is at the stove with a sizzling wok in hand, tossing baby bok choy with a deft flick of the wrist. “Try some,” he says, chopstick-ing a helping of tender-crisp vegetables that sing with ...

The star of stir-fries and a staple in Asian cooking, bok choy lends a delicate, sweet flavor to all sorts of dishes. Baby bok choy is even more mild and tender than the grown-up version of the ...

2 tablespoons Chinese rice wine or dry sherry 1 teaspoon oyster-flavored sauce 1 teaspoon soy sauce 1 teaspoon dark soy sauce ¾ pound button mushrooms, stem ends trimmed 4 baby bok choy, halved ...