Ingredients
8
8 servings
- •2 tablespoons vegetable oil
- •1 tablespoon minced fresh ginger (Optional)
- •3 serrano chile peppers, seeded and chopped (Optional)
- •½ 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
- •¼ cup Asian fish sauce (nuoc mam or nam pla)
- •3 tablespoons Chinese oyster sauce
- •4 green onions, thinly sliced
- •2 tablespoons chopped cilantro leaves (Optional)
- •2 tablespoons toasted sesame seeds (Optional)
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 79
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 3g
- Protein: 4g
- Sugar: 4g
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