Sesame Bok Choy Recipe

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Sesame Bok Choy Recipe

Read Reviews
5 3 3
Publisher Photo
Mild and crunchy, bok choy makes a great base for this flavorful stir-fry that also features baby corn, snow peas and carrots.—Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 teaspoons cornstarch
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon oyster sauce, optional
  • 1/2 teaspoon sesame oil
  • 1 bunch bok choy
  • 2 medium carrots, thinly sliced
  • 2 tablespoons canola oil
  • 1 can (15 ounces) whole baby corn, rinsed and drained
  • 1/2 cup fresh snow peas
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame seeds, toasted

Directions

In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside.
Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds. Yield: 8 servings.
Originally published as Sesame Bok Choy in The Taste of Home Cookbook 2008, p369

Nutritional Facts

3/4 cup: 76 calories, 4g fat (1g saturated fat), 0 cholesterol, 356mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1-1/2 teaspoons cornstarch
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon oyster sauce, optional
  • 1/2 teaspoon sesame oil
  • 1 bunch bok choy
  • 2 medium carrots, thinly sliced
  • 2 tablespoons canola oil
  • 1 can (15 ounces) whole baby corn, rinsed and drained
  • 1/2 cup fresh snow peas
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame seeds, toasted
  1. In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside.
  2. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
  3. In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds. Yield: 8 servings.
Originally published as Sesame Bok Choy in The Taste of Home Cookbook 2008, p369

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ebramkamp User ID: 702841 243937
Reviewed Feb. 16, 2016

"Great recipe. It is very flavorful. I had some leftover chicken so tossed that in and I didn't have any oyster sauce so didn't use it. It's definitely a keeper."

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minmom User ID: 5872938 177893
Reviewed Dec. 3, 2012

"I liked this recipe-good flavor!"

MY REVIEW
anne.k.stephens User ID: 5463875 104951
Reviewed Jan. 4, 2012

"Delicious. I thinly sliced and fried a pork chop and added it to the finished product. Absolutely delicious."

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