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.

    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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