*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We do a food co-op and got a head of bok choy and no idea how to prepare it. This recipe gave a great, quick method to cook it, as well as enough description for me to cut/prep it easily. I do not have Chinese five-spice, but added 2 T. Thai sweet chili sauce instead. Wow! I did add green peppers and omitted the onion; I think that would have been a bit much with the onion-y flavor of the bok choy. My kids were not fans, but the hubby LOVED it. Thank you so much for a great starting point!
I really like this recipe because 1) I love bok choy and 2) this is super easy. I didn't have any Chinese Five Spice, so I used some soy sauce for flavor. I also used peanut oil because that's all I had in the pantry (no butter - out of that, too.) I really, really like the cashews in this, also. Yummy and healthy - can't ask for much more!
I bought bok choy on a whim at the grocery store but had never prepared it before. I used this recipe mainly for an idea of the proportions of seasonings. This was a hit for my family, and very easy to prepare, even with two distracting kids in the kitchen. I use chinese five spice a lot in my cooking, and my whole family, even my three year old, enjoys the flavor. I cooked two cubed chicken breasts in a skillet with oil, salt, pepper and five spice, then removed the chicken and most of the juice from the pan. I then cooked the bok choy, onion, and one sliced red pepper that I needed to use up, according to this recipe, adding the chicken back to the pan after five minutes, and cooking everything together for 3 minutes. I was a little worried that 8 minutes would be too long to cook the greens, but with the thicker stem, the sliced onion, and the red pepper, 8 minutes was perfect to get everything nice an cooked without being mushy. I'll hang on to this recipe to refer to the oil/five spice/sugar ratio and cook times for future dinners.
Yum! I haven't tried the Chinese 5 spice powder before. It's really good and just the right flavor for the bok choy. We added broccoli and carrots to our mix as I needed to use them up. The sugar was just the right touch too. I was hesitant about that and am glad I went ahead and used it. Yum! Yum! Yum! Thank you very much for this recipe. We'll be making it again.