Stir Fried Wok Vegetables

Stir Fried Wok Vegetables

9
Maximilian B. 0

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

35 m servings 79 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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

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

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!

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 ...

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, mush...

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

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

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.

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...

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

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 spr...