Stir Fried Wok Vegetables |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a simple, Asian-style side dish of stir fried vegetables out of the wok. Ingredients:
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) |
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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