Ingredients and Weight:
- Bok Choy: 20 ounces, washed and trimmed
- Carrots: 12 ounces, peeled and cut into julienne strips
- Onion: 1/2 cup, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
- Soybean sauce: 1/4 cup
- Honey: 1 tablespoon
- Sesame oil: 1 tablespoon
- Vegetable broth: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Sauté onion, garlic, and ginger for 2-3 minutes or until softened.
- Add carrots and bok choy and cook for 5-7 minutes or until tender.
- Stir in soybean sauce, honey, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 2-3 minutes or until sauce thickens slightly.
Nutritional Information:
- Calories: 120 per serving (about 1 cup)
- Carbohydrates: 15g
- Protein: 4g
- Fat: 5g
- Fiber: 3g
- Vitamins: A, C, and K
- Minerals: Potassium, magnesium, and iron
Dish Characteristics:
- Colorful and vibrant
- Crisp-tender vegetables
- Savory-sweet sauce
- Perfect for a light lunch or as a side dish
User Comments:
- "This dish is so easy to make and delicious! The carrots and bok choy are cooked perfectly."
- "I love the sweet and savory sauce. It's not too heavy or overpowering."
- "This is a great way to get your daily dose of vegetables. It's packed with vitamins and minerals."
Special Precautions and Tips:
- Choose bok choy that is fresh and has bright green leaves.
- If you don't have julienne strips, you can use pre-shredded carrots.
- Add a pinch of red pepper flakes for a bit of spice.
- Serve with brown rice or quinoa for a complete meal.
