bok choy

This vegetable-packed bowl is drizzled with a homemade sauce that uses pantry staples like vinegar, honey and sriracha.

Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.

With deep umami flavor and notes of ginger, this stir-fry is a staff favorite. If you prefer to go meatless, you can swap out the beef for extra- firm tofu. Serve with brown rice and a drizzle of sriracha.

Using chicken and veg from the Sheet-Pan Dijon-Glazed Chicken gives you a head start on this salad. Garnish with cilantro.

Using frozen riced cauliflower helps shorten prep time so this nutritious bowl is on the table quickly. If baby bok choy isn’t readily available, chop up about 7 cups of regular bok choy. Garnish with sliced red chiles for color and heat.

This citrus-flavored sesame shrimp with crunchy veggies is even better than the classic Chinese takeout dish. It's quick and easy to make for a healthy weeknight meal.

This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.

Many stir-fry sauces contain soy sauce and sugar, both of which are off the menu on the Whole30 plan. This healthy remake uses coconut aminos, sesame oil and ginger for maximum flavor while sticking to compliant ingredients.

Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.

It may take some effort to track down some of the ingredients in this spicy, rich, coconut-laced noodle soup, but it's worth every effort.

This hearty skillet soup is brimming with colorful vegetables and fiber-rich soba noodles. For a spicy kick, add a drizzle of your favorite Asian-style hot sauce before digging in.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.

A sticky, garlicky Asian pear sauce is the star of this stir-fry and what makes it taste so much like the one from your local takeout joint. This is one of our team’s absolute favorite dishes of the issue – we highly recommend it! If you have a little more time on your hands, try making the garlic chips 
as a crispy topper.

En papillote is French for “in parchment” – a classic technique that holds in moisture and cooks food by the steam created inside the packet.

Ginger, lime, honey, soy sauce, ginger and then some - this beef stir-fry packs flavor in spades and keeps you full thanks to rice and eggplant sides.

Pungent ginger, spicy red chile and aromatic Chinese five-spice powder intermingle to make this pork chili dish an authentic experience. Try serving it over brown rice.

The traditional Chinese New Year marks the beginning of the Lunar New Year in February, officially welcoming spring. Celebrate with our new take on a rich soup, which is chock-full of flavorful early spring produce.

Toasted sesame seeds turn these pork tenderloin medallions into a dramatic-looking dish, while sweet apple butter and savory tamari combine to create a luscious sauce for a sideof steamed baby bok choy.