A straightforward side dish in the Asian manner of stir-fried vegetables straight from the wok.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger (Optional)
- 3 serrano chile peppers, seeded and chopped (Optional)
- 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 (Optional)
- 2 tablespoons toasted sesame seeds (Optional)
Instructions
- 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.
Reviews
To me the oyster sauce gave it too much of an earthy or fishy taste. Didn’t use fish sauce since I couldn’t find around here. Used stir fry sauce instead. Generally very good. Will try again without oyster sauce.
I didn’t have fresh ginger so I used powdered as one of the other reviewers suggested. Also used what I had on hand for vegetables. Turned out really good but I think the fresh ginger will make it even better.
skipped the sauces & used a sesame garlic sauce I already had. definitely making this again!
Use asian sweet spicy chili sauce. Add shrimp or tofu
omg this was absolutely amazing.. i used the veggies i had on hand.. subbed ground ginger for the fresh, jalapeno for the serrano, regular cabbage for the bok choy, and zucchini for the bean sprouts.. omitted the baby corn.. and left the red bell pepper, fish sauce, oyster sauce, and green onion the same.. i added the optional cilantro but not the sesame seeds.. i can’t wait to make this again.. ty for the recipe
Submitter offers wide latitude with his recipe, so I took it. I used a variety of vegetables to use what I had in the fridge – bell peppers, yellow squash, bok choy, green beans, broccoli, mushrooms and onions. Skipped the optional serrano peppers, ginger and cilantro. I used the oyster sauce but not the fish sauce, only because I didn’t have it to use. The toasted sesame seeds and sliced green onions were a nice finish. Wok not necessary – a skillet will do! This vegetable dish is delicious of course – but I do kind of question all the ingredients listed as optional.
The fish sauce and oyster sauce are not necessary for the success of the dish. I am vegetarian and never use either. soy sauce is a good substitute. or if you like the taste sweet chili sauce.
Way too much sauce, this was like very salty soup.
Excellent recipe. We added a bit more spice because we like it hot, and it was very flavorful. Thanks for sharing!
Nice side dish. I used a slightly different blend of vegetables, but used the sauce ingredients as is.. tasty
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 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.
I was being adventurous trying fish sauce and oyster sauce for the first time…I must not have the palate for it. The vegetable combination was great prior to adding the sauces…I will have to try again with a different brand of fish sauce and oyster sauce…maybe I got a bad batch…I had never had bok choy before either…it is great! 🙂
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!