Baby Bok Choy With Carrots and Spring Onions

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Democracy Dies successful Darkness

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Baby bok choy, erstwhile recovered lone successful Asian markets, present is disposable astatine galore farmers markets and successful well-stocked supermarkets.

In this recipe, the rootlike is combined with carrots and outpouring onions (scallions tin beryllium substituted) and pan-steamed to marque a flavorful, casual broadside dish. Tossed with a airy dressing, the crockery has a subtle Asian spirit that tin easy wed with grilled meats, poultry and pork.

Serve lukewarm oregon astatine country temperature.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

2 teaspoons toasted sesame oil
1 spoon to 2 teaspoons mild olive lipid oregon rootlike oil
1 4-ounce outpouring onion, sliced thinly, pugnacious dark-green apical removed (may substitute 3 to 4 scallions, achromatic and light-green parts)
1 ample carrot (2 to 3 ounces), trimmed and shredded
1 lb (about 6 pieces) babe bok choy, basal ends trimmed off, leaves separated and rinsed (but not dried) and chopped crosswise into 4 pieces each
2 teaspoons low-sodium soy sauce, oregon to taste
1 spoon atom vinegar
Pinch sugar

Nutritional Facts

Per serving

Calories
47
Fat
4 g
Saturated Fat
1 g
Carbohydrates
3 g
Sodium
407 mg
Protein
2 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026