Vegetable Stir Fry

Vegetable Stir Fry


11 people made this

About this recipe: This dish is not only healthy, it's also quick and easy to make. Baby corn, red pepper, bean sprouts and pak choi are stir-fried with fish sauce and oyster sauce. Serve with freshly cooked rice.

Maximilian B.

Serves: 8 

  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped fresh ginger
  • 2-3 Scotch bonnet chillies, seeded and chopped or to taste
  • 80g baby corn, cut in half
  • 1 red pepper, seeded and cut into strips
  • 900g pak choi, stalks halved and cut into 5mm sticks, leaves halved and separated
  • 200g fresh bean sprouts
  • 4 tablespoons Thai fish sauce (nuoc mam or nam pla)
  • 3 tablespoons Chinese oyster sauce
  • 4 spring onions, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons toasted sesame seeds

Prep:20min  ›  Cook:8min  ›  Ready in:28min 

  1. Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and chillies; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper and pak choi stalks; stir fry until the red pepper has started to soften, about 3 minutes.
  2. Stir in pak choi 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 spring onions and stir together. Serve sprinkled with chopped coriander and toasted sesame seeds.

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