“This is a simple, Asian-style side dish of stir fried vegetables out of the wok.” - by Maximilian B.
Ingredients
Adjust Servings
Original recipe yields 8 cups
Directions
- 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.
- 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
Amount Per Serving (8 total)
- Calories
- 79 cal
- 4%
- Fat
- 4.9 g
- 8%
- Carbs
- 7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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!..." See more"
LindaT
"Nice side dish. I used a slightly different blend of vegetables, but used the sauce ingredients as is.. tasty..." See more"
Transitions Friendly
"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..." See more 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."
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