Stir-fried Baby Bok Choy And Carrots
Preparation Time: 10 minutes
Cooking Time: 6 minutes
This simple stir-fry makes a nice meal for 2 served over rice.
1 bunch baby bok choy
3 medium carrots
2 Tbsp. peanut oil
1 tsp. honey
1 tsp. brown sugar
1 Tbsp. soy sauce
Separate bok choy leaves and stems. Cut stems across in 1/2-inch slices on a slant. Cut leaves in 1/2-inch slices. Slice carrots very thin on a slant.
Heat wok and pour oil around rim. Add bok choy stems and carrot slices and toss over moderately high heat until almost tender-about 4-5 minutes. Add leaves, sugar, and soy sauce; toss until most of liquid evaporates and the vegetables are tender-about 1 minute.
Source: Schneider, Uncommon Fruits and Vegetables