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Asian Bok Choy Stir-Fry

15 min
10 min prep
5 min cook

Serves 4

Unsaved Asian Bok Choy Stir-Fry

Ingredients

  • 2 tbsp Grapeseed oil
  • 1 Matchstick carrots
  • 1 lb Baby bok choy, rinsed and dried with white ends trimmed and cut into 1-inch pieces
  • 2 tsp Adams Reserve Asian Spice Rub
  • 1/3 cup Honey lime vinaigrette

Instructions

  1. Warm a wok or large skillet over medium-high heat and add oil to pan.
  2. Carefully add vegetables to pan and stir fry 4 minutes or until crisp-tender.
  3. Add Asian rub and vinaigrette and toss well to coat vegetables.

Nutrition

9gCarbs
7gFat
3gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories100
  • % Daily Value*
  • Total Fat
    • 7g
    • 11%
  • Saturated Fat
    • 0.5g
    • 3%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 130mg
    • 5%
  • Total Carbohydrate
    • 9g
    • 3%
  • Dietary Fiber
    • 3g
  • Sugars
    • 6g
  • Protein
    • 3g
  • Vitamin C
    • 90%
  • Calcium
    • 15%
  • Iron
    • 6%
  • Vitamin A
    • 200%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.