Soy-Glazed Vegetables

Soy-Glazed Vegetables Recipe
Photo: John Lee; Styling: Randy Mon
Hakka-style Soy-Glazed Vegetables deliver four different vegetables while offering a highly flavored accompaniment to your favorite noodle bowl.


Serves 6 to 8
Total time: 25 Minutes

Recipe from


Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 109
Caloriesfromfat 43 %
Protein 2.3 g
Fat 5.3 g
Satfat 0.7 g
Carbohydrate 15 g
Fiber 2.9 g
Sodium 298 mg
Cholesterol 0.0 mg


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


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.

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.


Linda Lau Anusasananan,

The Hakka Cookbook (University of California Press),


February 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note