ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Soy-Glazed Vegetables

Photo: John Lee; Styling: Randy Mon
Total time 25 mins
Yield Serves 6 to 8
Hakka-style Soy-Glazed Vegetables deliver four different vegetables while offering a highly flavored accompaniment to your favorite noodle bowl.


  • 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

Nutrition 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

How to Make It

  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.

The Hakka Cookbook (University of California Press)