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Bok Choy and Carrot Stir Fry

Updated on April 12, 2013
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This is a really easy and yummy side dish, and a great way to get your veggies. It's kind of a mix of Japanese and Chinese flavors. Add more chicken bouillon for a more Chinese-y taste.

This is the finished product!
This is the finished product! | Source
I used this whole medium-sized bok choy.
I used this whole medium-sized bok choy. | Source
Bok choy chopped up in the pan.
Bok choy chopped up in the pan. | Source
Pile of carrots on top of the bok choy.
Pile of carrots on top of the bok choy. | Source

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 4 - 6 servings


  • 1 medium bok choy
  • 2 cups carrots
  • 1 - 2 Tbsp. soy sauce
  • 1 - 2 Tbsp. mirin
  • 2 Tbsp. olive oil, or other vegetable oil
  • 2 tsp. sesame oil
  • 1 - 2 tsp. chicken bouillon, (optional)


  1. Chop up bok choy into about half-inch pieces. Julienne the carrots (see pic), or chop into small bits. I buy the pre-cut packages of carrots because it's just so easy.
  2. Pour 2 Tbsp. olive oil in pan. Add all the bok choy, leaves and all. Pour 1 Tbsp. soy sauce and 1 Tbsp. mirin on bok choy. Heat on medium, stirring frequently, until bok choy is slightly softened. About 10 minutes.
  3. Add carrots and, if desired, 1 Tbsp. soy sauce and 1 Tbsp. mirin. If you taste the veggies now you may feel that there is not enough flavor. However, as you cook it, the veggies really soak up the flavor so be careful not to add too much. For a more Chinese-y flavor, add 1 tsp. chicken bouillon at this time. Stirring frequently, cook until all vegetables are tender. The bok choy should have enough water in them to cook the carrots, but if the pan seems too dry you can add water or chicken broth 1 Tbsp. at a time.
  4. As a final step, add about 2 tsp. sesame oil. Sesame oil is best added at the end because the wonderful aroma helps make the dish so appetizing. Taste the veggies and, if desired, add soy sauce and/or mirin for more flavor.


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