Soy-Glazed Vegetables

• 3 tablespoons vegetable oil, divided
• 1 pound baby bok choy, stems chopped and leaves separated
• 2 carrots, peeled and sliced thinly diagonally
• 1 1/2 cups sliced red bell pepper
• 8 ounces fresh shiitake mushrooms, stemmed and sliced
• 2 tablespoons soy sauce
• 1 tablespoon molasses
• 1 tablespoon sugar
• 1/2 cup mushroom or vegetable broth

1. Heat a wok or large frying pan over high heat. Add 2 tbsp. oil and swirl wok to coat. Cook bok choy stems and carrots, stirring often until starting to soften, about 3 minutes. Add red pepper and cook another 2 minutes. Transfer mixture to a bowl.
2. Return wok to heat and add remaining 1 tbsp. oil. Add bok choy leaves and mushrooms. Cook, stirring once or twice to prevent burning, until leaves are starting to soften, about 2 minutes more. Add remaining ingredients and reserved vegetables, stirring to combine.

vegetable oil, choy, carrots, red bell pepper, shiitake mushrooms, soy sauce, molasses, sugar, mushroom

Taken from www.myrecipes.com/recipe/soy-glazed-vegetables (may not work)