All Recipes Best Recipe Side Dish Vegetables

Ingredients

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

Nutrition Info

78.8 calories carbohydrate: 7 g cholesterol: : - fat: 4.9 g fiber: 3.2 g protein: 3.6 g saturatedFat: 0.7 g servingSize: - sodium: 669.6 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

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.

8 cups

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