Umami-Infused Bok Choy and Carrot Stir-Fry

Recipe Collection: Dinner

Umami-Infused Bok Choy and Carrot Stir-Fry elevates your weeknight dinners with a colorful medley of crisp bok choy, tender carrots, and vibrant green beans, all enhanced by a rich soy glaze. Perfect for those following a vegetarian diet, this Asian-inspired recipe is not only quick to prepare but also packed with flavor and nutrients. Ideal as a side or a light main course, it pairs beautifully with steamed rice or noodles.

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Overview

This vibrant and healthy stir-fry combines the crispness of fresh vegetables with the umami richness of soy sauce. Enhanced with aromatic shallots and a hint of garlic, this dish is a delightful side or a light main course. Perfect for a quick weeknight meal, it brings together the best of Asian-inspired flavors in a nutritious package.

Diet Type

Vegetarian

Allergies

Soy

Cuisine

Asian

Serving Size: 6

Cooking Time: 30 minutes

Ingredients

• 1 Teaspoon (tsp) peanut oil
• 3 Tablespoons (tbsp) shallots, minced
• 2 Medium carrots, sliced
• 1 Cup green beans, sliced
• 1 Cup bok choy, divided
• 0.33 Cup vegetable broth, low sodium
• 1 Tablespoon (tbsp) light soy sauce
• 2 Whole garlic cloves, minced
• 1 Teaspoon (tsp) sesame oil
• 0.5 Teaspoon (tsp) ginger, grated
• 1 Teaspoon (tsp) sesame seeds, seasoned
• 0.5 Teaspoon (tsp) red pepper flakes

Steps

1. Heat the peanut oil in a wok over high heat until shimmering.
2. Add the minced shallots and garlic, stir-frying for about 2 minutes until fragrant.
3. Stir in the grated ginger and cook for an additional 30 seconds.
4. Add the sliced carrots and stir-fry for 3 minutes until they begin to soften.
5. Incorporate the green beans, stir-frying for another 2 minutes until they are bright green and tender-crisp.
6. Add the chopped bok choy and continue to stir-fry for 2 minutes until wilted.
7. Pour in the vegetable broth and let it simmer for 2 minutes, allowing the flavors to meld.
8. Stir in the light soy sauce, sesame oil, and red pepper flakes, mixing well to coat the vegetables evenly.
9. Sprinkle with seasoned sesame seeds before serving for an added nutty crunch.
10. Serve hot as a side dish or over steamed rice for a complete meal.

Enjoy your homemade Umami-Infused Bok Choy and Carrot Stir-Fry!