Sautéed Bok Choy with Carrots and Peppers
Equipment
- Large non-stick skillet or wok Ideal for quick, high-heat cooking common in Chinese cooking recipes.
- Cutting board and sharp knife For prepping those pretty veggie slices.
- Tongs or wooden spoon For gently tossing the vegetables without breaking them up.
Ingredients
- 1 lb baby bok choy or pak choi, cleaned and halved
- 1 large carrot peeled and cut into thin matchsticks
- 1 red bell pepper thinly sliced
- 1 tbsp vegetable oil or sesame oil for extra flavor
- 3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce optional but adds great depth
- 1 tsp rice vinegar or lime juice
- Salt to taste
- Optional: toasted sesame seeds chili flakes
Instructions
Prep your vegetables
- Rinse the bok choy thoroughly, especially between the stems. Slice the carrots and peppers into thin strips for even cooking.
Sauté aromatics
- Heat oil in your skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
Cook the carrots and peppers
- Add the sliced carrots and peppers to the pan and stir-fry for 2-3 minutes, just until they start to soften.
Add bok choy
- Toss in the bok choy and cook for another 3-4 minutes, stirring frequently. Let the stalks stay a little crisp—it adds great texture.
Flavor it up
- Pour in soy sauce, oyster sauce, and rice vinegar. Stir to coat everything evenly and cook for another minute. Taste and add salt if needed.
Serve
- Top with sesame seeds or chili flakes if desired. Serve hot as a healthy side or pair it with rice or noodles.