STIR FRIED WOK VEGETABLES

Stir Fried Wok Vegetables image

Provided by Maximilian B.

Time 35m

Yield 8

Number Of Ingredients 12

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2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
3 serrano chile peppers, seeded and chopped
½ 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
¼ 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

Steps:

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 Facts : Calories 78.8 calories, Carbohydrate 7 g, Fat 4.9 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 669.6 mg, Sugar 3.9 g