Stir Fried Wok Vegetables

This is a simple, Asian-style side dish of stir fried vegetables out of the wok.

Original recipe makes 8 cups

Ingredients

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 serrano chile peppers, seeded and chopped
1/2 cup baby corn, cut in half
1 red bell pepper, seeded and cut into strips
2 pounds bok choy – stalks halved and cut into 1/4-inch sticks, leaves halved, separated
3 cups fresh bean sprouts
1/4 cup Asian fish sauce (nuoc mam or nam pla)
3 tablespoons Chinese oyster sauce
4 green onions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons toasted sesame seeds

Directions

1. Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
2. Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Nutrition

Calories: 79 kcal
Carbohydrates: 7 g
Cholesterol: 0 mg
Fat: 4.9 g
Fiber: 3.2 g
Protein: 3.6 g
Sodium: 670 mg

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