A wonderful vegetable dish with lots of garlic, bok choy, bell pepper, and carrots. You can serve it as a side or as a main over rice.
Ingredients
- 2 teaspoons peanut oil
- 10 cloves garlic , crushed
- 1 tablespoon minced fresh ginger root
- 0.25 cups vegetable broth
- 0.25 cups water
- 1 red bell pepper , cubed
- 2 carrots , chopped
- 4 cups sliced bok choy
- 1 teaspoon white sugar
- salt to taste
- 2 teaspoons sesame oil
Instructions
-
1
Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ribollita (Tuscan Bread Soup)
This very thick, hearty ribollita, or Tuscan bread soup, might be so thick it's hardly a soup any more. With toasted Italian bread simmered in a tomato and cannellini bean base, this is the epitome of rustic Italian comfort food.
Dijon Chicken Salad
This Dijon chicken salad is wonderful and easy to prepare. Plus, most of the ingredients you likely have right in your pantry. Serve it on pita halves, croissants, or rolls.
Guinness and Chocolate Cheesecake
This Guinness chocolate cheesecake is rich and smooth. A close friend is a cheesecake and Guinness fanatic. He requested a Guinness cheesecake for his 25th birthday; this is the result.