Bok Choy Carrots And Green Beans (Pareve)
Contributed by Eileen Goltz

Ingredients 2 teaspoons sesame oil 1/2 cup chopped onions 1 jalapano pepper, seeded and chopped fine* 6 carrots, sliced diagonally 3 cups fresh green beans cut into 1 inch pieces 1/2 cup finely chopped red peppers 2 to 3 cups chopped bok choy 1 cup chicken or vegetable broth 3 tablespoons soy sauce

Instructions

Heat the oil in a wok or skillet over high heat. Add the onions and Jalapano pepper and saute for 4 to 5 minutes. Add the carrots and stir fry for 3 to 4 more 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, mix to combine and serve.
* You can omit the jalapano pepper if you’re not a fan of hotter dishes.

Serving Size

Serves 8.

Notes

A refreshing stir fry with a little bit of a kick for your taste buds * You can omit the jalapano pepper if you’re not a fan of hotter dishes. Please see "Special inspections" below on how to check Bok Choy for insect infestation.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .