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
How to Make It
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.
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.
The Hakka Cookbook (University of California Press)