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Stir Fried Wok Vegetables

Stir Fried Wok Vegetables

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Maximilian B.

Maximilian B.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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.
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Reviews

Brendan
11

Brendan

5/16/2008

I didn't have all the veg the recipe listed so I just used up what I had and made the sauce. I spiced it up with dried chilli pepper flakes - not bad for a thursday night!

Transitions Friendly
9

Transitions Friendly

8/27/2010

I didn't follow this recipe exactly, but it was useful as a basic guide. I didn't have fresh ginger so I used powdered. I used the fish sauce, but not the oyster sauce. I used up other veggies in the fridge including broccoli and green beans. I served it with Tempeh that I marinated in soy sauce and fried in olive oil. I love that this is filling and delicious without the serving rice or noodles.

LindaT
7

LindaT

1/25/2011

Nice side dish. I used a slightly different blend of vegetables, but used the sauce ingredients as is.. tasty

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