"This is a simple, Asian-style side dish of stir fried vegetables out of the wok." — Maximilian B.
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minced fresh ginger
serrano chile peppers, seeded and chopped
baby corn, cut in half
red bell pepper, seeded and cut into strips
bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated
fresh bean sprouts
Asian fish sauce (nuoc mam or nam pla)
Chinese oyster sauce
green onions, thinly sliced
chopped cilantro leaves
toasted sesame seeds
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!
Way too much sauce, this was like very salty soup.
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.
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.
Excellent recipe. We added a bit more spice because we like it hot, and it was very flavorful. Thanks for sharing!
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! :)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir Fried Wok Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 44
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