Soy-Glazed Vegetables

Yields
Serves 6 to 8

Total Time
25 mins

Hakka-style Soy-Glazed Vegetables deliver four different vegetables while offering a highly flavored accompaniment to your favorite noodle bowl.

Photo: John Lee; Styling: Randy Mon

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

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories109

% Daily Value *
Total Fat 5.3g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 298mg13%
Total Carbohydrate 15g6%

Dietary Fiber 2.9g11%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Soy-Glazed Vegetables