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We’ve discovered a great tasting Asian inspired dish called “Stir-Fried Wok Vegetables.” This recipe creates a crispy crunch Asian infused recipe. This recipe takes only 35 minutes to make, but serves 8, and is just 79 calories. This recipe is a tasty and fun way to consume veggies that you usually would not eat. The Asian fish sauce gives the veggies flavoring that you typically would not expect. Try it out!

Ingredients


  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger (optional)
  • 3 serrano chile peppers, seeded and chopped (optional)
  • 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 sauce4 green onions, thinly sliced
  • 2 tablespoons chopped cilantro leaves (optional)
  • 2 tablespoons toasted sesame seeds (optional)

Instructions


  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.

Recipe & Image:
AllRecipes.com

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