Bok Choi Stir-Fry with Carrots and Spring Onions

Name: Bok Choi Stir-Fry with Carrots and Spring Onions
Ingredients: 2 teaspoons toasted sesame oil; 1 teaspoon to 2 teaspoons mild olive oil or vegetable oil; 1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts); 1 large carrot (2 to 3 ounces), trimmed and shredded; 1 bunch of bok choi, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each; 2 teaspoons low-sodium soy sauce, or to taste; 1 teaspoon rice vinegar; Pinch sugar

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Bok Choi Stir-Fry with Carrots and Spring Onions Ingredients 2 teaspoons toasted sesame oil 1 teaspoon to 2 teaspoons mild olive oil or vegetable oil 1 4-ounce

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Ingredients

2 teaspoons toasted sesame oil
1 teaspoon to 2 teaspoons mild olive oil or vegetable oil
1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may substitute 3 to 4 scallions, white and light-green parts)
1 large carrot (2 to 3 ounces), trimmed and shredded
1 bunch of bok choi, root ends trimmed off, leaves separated and rinsed (but not dried) and cut crosswise into 4 pieces each
2 teaspoons low-sodium soy sauce, or to taste
1 teaspoon rice vinegar
Pinch sugar