Stir Fried Wok Vegetables Recipe -
Stir Fried Wok Vegetables Recipe
  • READY IN 35 mins

Stir Fried Wok Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
May 16, 2008

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!

Most Helpful Critical Review
Feb 28, 2012

Way too much sauce, this was like very salty soup.

Aug 27, 2010

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.

Jun 02, 2013

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.

Jan 25, 2011

Nice side dish. I used a slightly different blend of vegetables, but used the sauce ingredients as is.. tasty

Mar 23, 2011

Excellent recipe. We added a bit more spice because we like it hot, and it was very flavorful. Thanks for sharing!

Oct 06, 2009

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 is great! :)

May 20, 2012

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.


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  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 670 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Maximilian B.
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