Elizabeth Schneider

Stir-Fried Bok Choy and Carrots

Preparation info

  • 3 or 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

A bright green and orange stir-fry that is a fine all-purpose vegetable dish to serve with chops, steaks, or burgers.

Ingredients

  • 1 pound tender, small bok choy, cleaned (see Preparation)
  • 3 medium carrots, peeled
  • 2

Method

  1. Slice apart leaves and stems. Cut stems across in ½-inch slices on a slant. Cut leaves in ½-inch slices. Slice carrots very thin on a slant.
  2. Heat a wok and pour oil around the rim. Add bok choy stems and carrot slices and toss over moderately high heat until almost tender—4-5 minutes. Add leaves, sugar, and soy sauce; toss until most of liquid evaporates and th