Bok Choy, Carrots and Green Beans Recipe -
Bok Choy, Carrots and Green Beans Recipe

Bok Choy, Carrots and Green Beans

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2008

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!

Most Helpful Critical Review
Jul 03, 2007

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.


60 Ratings

Dec 29, 2004

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.

Mar 09, 2003

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.

Oct 06, 2007

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!

Jan 24, 2003

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.

Aug 17, 2010

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.

Mar 17, 2009

Great healthy side. We used frozen beans and added garlic. My 2 year old would not eat it.


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  • Calories
  • 29 kcal
  • 1%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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