Bok Choy

Aug 29, 2015 by

Bok Choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok Choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it’s totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don’t burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.

Yields 2

Bok Choy

Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

5 minPrep Time

1 minCook Time

6 minTotal Time

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Recipe Image

Ingredients

  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce

Instructions

  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it's totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don't burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
Cuisine: Asian | Recipe Type: Side Dish Vegetable
7.6.2
173
http://arrisje.com/bok-choy/

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Pickled Purple Onion

Dec 23, 2014 by

These Pickled Purple Onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn off the heat and let it cool down. Store in the refrigerator.

Pickeled Purple Onion

These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

5 minPrep Time

1 minCook Time

6 minTotal Time

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Recipe Image

Ingredients

  • 1 Purple onion
  • 1/2 cup sugar
  • 1/2 tsp sea salt
  • 1/2 tbsp cumin seeds
  • 1/2 cup red wine vinegar
  • 1/4 cup water

Instructions

  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn it off and let it cool down. Store in the refrigerator.
Cuisine: American | Recipe Type: Condiment
7.6.2
157
http://arrisje.com/pickled-purple-onion/

 

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Sundried Tomatoes

Dec 21, 2014 by

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.

Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don’t forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

Sundried Tomatoes

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn't matter how you dry them you still call them Sundried tomatoes.

5 minPrep Time

48 hrCook Time

48 hr, 5 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • Roma Tomatoes
  • salt optional

Instructions

  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don't forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.
Cuisine: Universal | Recipe Type: Vegetable
7.6.2
155
http://arrisje.com/sundried-tomatoes/

 

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Broccoli Cheese Soup

Sep 30, 2013 by

 

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn’t take but 20 minutes to make.

Ingredients

1/2 minced onion
4 tsp melted butter
6 tbsp flour
1/2 teaspoon pepper
4 cups milk
2 cups grated cheddar cheese (I use white cheddar)
6 cups chicken broth
1 tbsp chicken base
1 head of broccoli

Instructions

If you didn’t buy shredded cheese go ahead and shred the cheese.

Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.

Cook onion in the butter until it’s tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.

In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.

Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.


Yields 8

Broccoli Cheese Soup

A quick way to make soup is to use boxed broth. This broccoli cheese soup didn't take but 20 minutes to make.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1/2 minced onion
  • 4 tsp melted butter
  • 6 tbsp flour
  • 1/2 teaspoon pepper
  • 4 cups milk
  • 2 cups grated cheddar cheese (I use white cheddar)
  • 6 cups chicken broth
  • 1 tbsp chicken base
  • 1 head of broccoli

Instructions

  1. If you didn't buy shredded cheese go ahead and shred the cheese.
  2. Mince the onion, cut the bottoms of the broccoli and keep the broccoli florets, rinse them off.
  3. Cook onion in the butter until it's tender. Stir in the flour. Cook over medium heat until thickened, add the milk to the blond roux, set aside.
  4. In another pan, add the chicken broth, chicken base and the broccoli florets. Cook for 10 min.
  5. Add the white pepper and cheese to the blond roux, stir well. Take the cooked broccoli florets out of the chicken broth and add to the cheese soup. To finish it off add the chicken broth, stir well.
Cuisine: Universal | Recipe Type: Soup
7.6.2
139
http://arrisje.com/broccoli-cheese-soup/

 

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