How do you make bok choy and broccoli stir-fry?

directions

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
  3. Add in broccoli and bok choy; stir-fry for 1-2 minutes.
  4. Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

How do you cook bok choy in stir-fry?

Instructions

  1. Rinse the baby bok choy with water to remove all the dirt and sand.
  2. Heat some oil in the wok.
  3. Add the bok choy to stir-fry over high heat.
  4. Season with salt, sugar, and white pepper.
  5. Add some water if it is too dry, 1-2 tbsp at a time,
  6. Stir-fry until the bok choy is tender-crisp.

How do you make broccoli stir-fry?

Directions

  1. Heat the oil in a wok or large skillet over high heat. Add the broccoli and stir-fry for 5 minutes until it turns bright green with some brown spots.
  2. Remove the lid, add the soy sauce and stir to combine all allow most of the liquid to evaporate. Serve hot.

What vegetables go with bok choy?

Baby Bok Choy goes well with: Cashews, carrots, ginger, garlic, bell peppers, cabbage, eggplant, scallions, lemongrass, orange, lemon, green onions, oyster sauce, soy sauce, sesame oil, shrimp, beef, chicken, pork, mushrooms, shrimp, and fermented black beans.

How do you stir-fry broccoli and carrots?

Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute. Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender.

Should you blanch broccoli before stir-frying?

Should you blanch broccoli before stir frying? Blanching broccoli is not necessary for stir frying, especially if you cut the florets small. If the florets are big they may take longer to cook in the wok, which may mean your chicken (or other veggies) gets overcooked.

How do you make bok choy not chewy?

With bok choy I always add vinegar early, with collards I add it later. Not sure why I do that. I’ll try no vinegar next time and see how it works out. You can add the vinegar once the greens are tender, since re-toughening doesn’t happen.

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