1. In a bowl, combine the soy sauce, rice vinegar, canola oil, gochujang, and sugar. 2. Stir with a fork until thoroughly ...

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 ...

Roasting bok choy is one of my favorite ways to prepare this cruciferous vegetable. It is a hands-off method that produces tender, flavorful stems and crispy and slightly charred leaves. The high heat ...

Bok choy, a quick-and-easy-to-cook Chinese cabbage with a mild peppery, spinach-like flavor, has been making the rounds at the farmers market lately. A little more substantial than spinach yet light ...

Sometimes you want the simplest of recipes because 1) you’re making dinner; 2) you want something fresh – aka real food; and 3) you have better things to do than spend an hour in the kitchen. With one ...

Fresh ginger root and green onions make a wonderful spicy ginger sauce for quickly pan-fried tofu, steamed baby bok choy and stir-fried shiitake mushrooms. Meanwhile, combine the rice vinegar, soy ...

Whole baby bok choy is cut straight down the middle, stem and all, then quickly charred in a pan in very hot oil and drizzled at the end with shoyu. Done right, the result is a smoky, salty, ...

Bok choy is a vegetable that has long been used in Asian recipes and as it gains popularity in the west, there are many reasons you should be including it in your diet, especially as it's in season ...