stir fried wok vegetables

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger (optional)
• 3 serrano chile peppers, seeded and chopped (optional)
• 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 (optional)
• 2 tablespoons toasted sesame seeds (optional)

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• 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.