Bok Choy, Carrots with Lemon Vinaigrette

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Bok choy, carrots with lemon vinaigrette. A perfect pairing to any Asian infused meals, in addition to a great steak or roasted chicken.

Due to the sweetness of the carrots, the vinaigrette goes along deliciously.  Opposite is the bok choy, bitter, thus splitting it and cutting the core off, as a result once on the skillet, the natural juices will embrace the lemon vinaigrette. Most of all have fun with it and enjoy them.

While julienne the carrots may sounds tedious, make sure that all your ingredients are ready. This dish will cook rather fast.

I also had fun roasting the bok choy on the grill and finishing on the stove so it will absorb the sauce. Fun way to enjoy it as well.

Giangi's Kitchen Signature


Nutrition Facts
Bok Choy, Carrots with Lemon Vinaigrette
Amount Per Serving
Calories 280 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 567mg25%
Potassium 2230mg64%
Carbohydrates 22g7%
Fiber 9g38%
Sugar 11g12%
Protein 12g24%
Vitamin A 42625IU853%
Vitamin C 385.7mg468%
Calcium 892mg89%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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Bok Choy, Carrots with Lemon Vinaigrette

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon rice wine vinegar
  • 5 tablespoons canola oil
  • 4 heads. cut in half core removed bok choy
  • 2 peeled and julienned carrots


  1. Combine the lemon juice and the vinegar in a small bowl and whisk in the canola oil. Season with salt and pepper.

  2. Heat ¼ cup of the vinaigrette in a large sauté pan over medium heat. Add the bok choy and cook for 6 to 8 minutes, or until the bok choy is cooked.

  3. In another skillet warm ½ of the remaining lemon vinaigrette and sauté the carrots over medium-high heat. Cook until tender and slightly golden.

  4. Serve the remaining sauce over the steak and the vegetables.


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