su-Soy-Glazed Vegetables
Photo: John Lee; Styling: Randy Mon
Yields Serves 6 to 8 Total Time 25 mins
AuthorLinda Lau Anusasananan,
Hakka-style Soy-Glazed Vegetables deliver four different vegetables while offering a highly flavored accompaniment to your favorite noodle bowl.

How to Make It

Step 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.

Step 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.

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

Step 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.

Step 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.

Soy-Glazed Vegetables

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