Soy-Glazed Vegetables

9 ingredients
2 steps

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1 pound baby bok choy, stems chopped and leaves separated
  • 2 carrots, peeled and sliced thinly diagonally
  • 1 1/2 cups sliced red bell pepper
  • 8 ounces fresh shiitake mushrooms, stemmed and sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon sugar
  • 1/2 cup mushroom or vegetable broth

Directions

  1. 1
    Heat a wok or large frying pan over high heat. Add 2 tbsp. oil and swirl wok to coat. Cook bok choy stems and carrots, stirring often until starting to soften, about 3 minutes. Add red pepper and cook another 2 minutes. Transfer mixture to a bowl.
  2. 2
    Return wok to heat and add remaining 1 tbsp. oil. Add bok choy leaves and mushrooms. Cook, stirring once or twice to prevent burning, until leaves are starting to soften, about 2 minutes more. Add remaining ingredients and reserved vegetables, stirring to combine.

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