Thanks to Jo Rowley from the Star Valley Osmond site for sharing this recipe.
Asian Carrot and Bok Choy Medley
6-8 large carrots
3-4 bunches of bok choy
1 TB of soy sauce
3-4 finely diced garlic cloves
1 finely diced large onion
2-3 tsp of grated ginger
1 tsp of sesame seeds
2 TB olive oil
Add olive oil in a large skillet or wok. Sauté garlic, onion, sesame seeds and ginger on med-high heat until browned. Add carrots, chopped into diagonal slices, and sauté as well, stirring occasionally so they don’t burn. Add a little water it steam is needed and cover to help soften the carrots quicker, if soft carrots are desired. Cut off the end of the bok choy bunch about a ½ inch and then separate leaves and add to skillet. Also add the soy sauce and stir everything together. Cook over med heat until bok choy is tender. Ready to serve.
6-8 large carrots
3-4 bunches of bok choy
1 TB of soy sauce
3-4 finely diced garlic cloves
1 finely diced large onion
2-3 tsp of grated ginger
1 tsp of sesame seeds
2 TB olive oil
Add olive oil in a large skillet or wok. Sauté garlic, onion, sesame seeds and ginger on med-high heat until browned. Add carrots, chopped into diagonal slices, and sauté as well, stirring occasionally so they don’t burn. Add a little water it steam is needed and cover to help soften the carrots quicker, if soft carrots are desired. Cut off the end of the bok choy bunch about a ½ inch and then separate leaves and add to skillet. Also add the soy sauce and stir everything together. Cook over med heat until bok choy is tender. Ready to serve.