Wok-Tossed Mixed Vegetables
Wok-Tossed Mixed Vegetables brings crisp-tender bok choy, bell pepper, and baby corn together with aromatic ginger and a gentle chile heat. A glossy blend of fish sauce and oyster sauce adds deep umami, lifted by fresh green onions, cilantro, and nutty sesame seeds. Serve this vibrant side with rice or alongside grilled proteins for a balanced lunch or dinner.
- Prep30 mins
- Cook5 mins
- Serves8
- DifficultyEasy
- 1
Heat vegetable oil in a wok over high heat. Once the oil is hot, add the ginger and minced chiles; cook and stir until the ginger is fragrant. Add the baby corn, red pepper, and bok choy stalks; stir-fry until the red pepper starts to soften.
- 2
Stir in the bok choy leaves and bean sprouts; cook until the leaves darken and wilt. Pour in the fish sauce and oyster sauce; sprinkle with green onions and stir to combine. Serve topped with chopped cilantro and toasted sesame seeds.
- Calories 123.25 kcal Moderate
- Protein 5.7 g Moderate
- Carbs 19.39 g Moderate
- Total Fat 4.17 g Moderate
- Saturated Fat 0.56 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 1103.07 mg High
- Fiber 3.77 g Moderate
- Sugar 2.12 g Low Source
- Added Sugar 1.34 g Low Source
- Calcium 79.82 mg Low Source
- Iron 4.01 mg Good Source
- Potassium 1004.99 mg Good Source
- Vitamin A 151.89 mcg_rae Moderate
- Vitamin C 203.98 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Soy 🌱
- Sesame
- Corn 🌽
- Onions 🧅