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Wok-Fried Vegetables

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
35 min
SERVINGS
8 servings
Dinner
Wok-Fried Vegetables
Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger
  • 3 serrano chile peppers, seeded and chopped
  • 1/2 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
  • 1/4 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
Instructions
1
Preheat a wok over extremely high heat, allowing the vegetable oil to reach its maximum temperature. Once the oil is scorching hot, swiftly incorporate ginger and minced chiles into the mixture; continue to stir and cook until the aromatic properties of the ginger have been fully released, approximately 30 seconds.
2
Add baby corn, red pepper, and bok choy stalks to the wok; stir vigorously until the red pepper begins to lose its crispness and starts to soften, roughly 3 minutes have passed.
3
Introduce bok choy leaves and bean sprouts into the wok, stirring constantly until the delicate green has undergone a transformation in color and texture, taking anywhere from 1 to 2 minutes.
4
Gradually pour fish sauce and oyster sauce into the wok, blending them seamlessly with the other ingredients; sprinkle chopped green onions on top and stir everything together in harmony.
5
Serve the dish garnished with a sprinkle of chopped cilantro and toasted sesame seeds.