Stir Fried Wok Vegetables

This is a simple, Asian-style side dish of stir fried bok choy, red pepper, and baby corn.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 79 Calories

Ingredients

• 2 tablespoons vegetable oil
• 4 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds (Optional)
• 1 tablespoon minced fresh ginger (Optional)
• 3 serrano chile peppers, seeded and chopped (Optional)
• ½ cup baby corn, cut in half
• 1 red bell pepper, seeded and cut into strips
• 3 cups fresh bean sprouts
• ¼ cup Asian fish sauce (nuoc mam or nam pla)
• 3 tablespoons Chinese oyster sauce
• 2 tablespoons chopped cilantro leaves (Optional)

Recipe Instructions

Step 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.

Step 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.