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Photo: John Lee; Styling: Randy Mon Photo by: Photo: John Lee; Styling: Randy Mon

Soy-Glazed Vegetables

Hakka-style Soy-Glazed Vegetables deliver four different vegetables while offering a highly flavored accompaniment to your favorite noodle bowl.

Sunset FEBRUARY 2013

  • Yield: Serves 6 to 8
  • Total: 25 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 43%
  • Protein: 2.3g
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Carbohydrate: 15g
  • Fiber: 2.9g
  • Sodium: 298mg
  • Cholesterol: 0.0mg

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Soy-Glazed Vegetables Recipe