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.
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
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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.