- 10 minutes
- 5 minutes
- 4 servings
The licorice tones of Chinese five-spice powder give these vegetables character. For an attractive presentation, spoon the cooked vegetables into endive leaves, which also makes a nice appetizer. For larger servings, fill 6 baby romaine or radicchio leaves with heaping quarter-cupfuls of the multi-colored, stir-fried vegetables.
- Pour the plum sauce into a small bowl. Stir in water as needed until the sauce is a maple-syrup consistency. Set aside.
- Stir together the soy sauce, lime juice, cilantro, five-spice powder, red pepper flakes, and white pepper in a small bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the bok choy, carrots, bell peppers, green onions, and garlic. Cook, stirring constantly, until crisp-tender, about 4 minutes. Remove from the heat; stir in the lime juice mixture. Taste and adjust the seasoning.
- Serve the plum sauce separately garnished with sesame seeds. Or drizzle each serving with the plum sauce and sprinkle with the seeds.