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Vegetable Stir Fry
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.
Ingredients
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
Method
Prep:20min ›
Cook:8min ›
Ready in:28min
- 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.
- 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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Reviews & ratings
Average global rating:
(13)
Reviews in English (12)
Sounds lovely in theory, but... fish sauce?!? That's not very vegetarian, is it??? - 07 Apr 2017
I didn't have all the veg the recipe listed so I just used up what I had and made the sauce. I spiced it up with dried chilli pepper flakes - not bad for a thursday night! - 16 May 2008 (Review from Allrecipes US | Canada)
I didn't follow this recipe exactly, but it was useful as a basic guide. I didn't have fresh ginger so I used powdered. I used the fish sauce, but not the oyster sauce. I used up other veggies in the fridge including broccoli and green beans. I served it with Tempeh that I marinated in soy sauce and fried in olive oil. I love that this is filling and delicious without the serving rice or noodles. - 27 Aug 2010 (Review from Allrecipes US | Canada)
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