Stir Fried Wok Vegetables


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

Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
8 cups


  • 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)


  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.

Nutrition Facts (per serving)

79 Calories
5g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 79
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 670mg 29%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g
Vitamin C 76mg 381%
Calcium 155mg 12%
Iron 2mg 9%
Potassium 421mg 9%

* 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.

You’ll Also Love