"A refreshing stir fry. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association." — Robyn Webb
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carrots, sliced diagonally
fresh green beans, cut into 1 inch pieces
chopped bok choy
low sodium, low fat vegetable broth
light soy sauce
This was an excellent quick & easy recipe! I didn't follow it exactly, but I almost never do. Firstly, I didn't measure anything. I approximated amounts and substituted ingredients based on what I had on hand. This recipe works GREAT for that!
I used 1 large carrot, 3 bunches of baby bok choy, left out the green beans (didn't have any), and used 2 cloves of garlc and 1/4 onion in place of the shallots. I also used tamari instead of soy sauce. Otherwise, followed the order of cooking and used times as a guideline. If you've ever stir fried before, just follow your instincts.
Had it over jasmine rice with chicken adobo (used a family recipe), and my fiance and I loved it! I will definitely use this recipe again! I think next time I might throw in a few other veggies, peanuts, and some tofu to make this a tasty vegetarian main dish. Great starting point!
This turned out ok but the recipe timings are really off. The carrots and green beans took a lot longer to soften than the recipe states, and there's no way that minced shallots should go in first. I also suggest using sesame oil instead of peanut oil for a bit more flavor. I served it with 'Chinese Roasted Chicken' from this site. Nice meal. Thanks.
This recipe was pretty good, but I agree with other reviewers that it could use more flavor. I doctored up my veggies with more soy sauce and a little terryaki sauce and some ginger and garlic and it was VERY tasty.
Everyone thought this recipe was very tasty. The combination of suculent bok choy and crisp green beans was delightful. The carrots were a nice touch. Needed a bit more oil then the recipe calls for, especially if you don't have access to a wok, and need to use a skillet.
Absolutely fabolous! Really low-cal, packed full of veggies and vitamins. Remember to use low sodium stock! Otherwise it'll be too salty. Oh and to add flavour, i added 1 crushed garlic clove at the beginning of the recipe.
I think if your eating this by itself, as a stir fry it has too much liquid in it. But if you mix it with rice or noodles or something, they soak up the liquid so it isnt much of an issue.
I served mine with some cooked white rice. Thanks for sharing!
This is really simple and tasty. I didn't have any shallots or green beans so I subsituted onions and sugar snap peas. I also added some bean sprouts. It turned out great. The kids thought it was ok, too.
Nice mix of veggies. I was looking for BokChoy recipe--so this one fit the bill. We had to add Chinese BBQ sauce to add a bit a flavor. Next time, I'll start with a clove or two of garlic and add the BBQ sauce while everything is still in the wok.
Great healthy side. We used frozen beans and added garlic. My 2 year old would not eat it.
* Percent Daily Values are based on a 2,000 calorie diet.
Bok Choy, Carrots and Green Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 8
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