Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 tablespoon minced fresh ginger

  3. 3 serrano chile peppers, seeded and chopped

  4. 1/2 cup baby corn, cut in half

  5. 1 red bell pepper, seeded and cut into strips

  6. 2 pounds bok choy - stalks halved and cut into 1/4-inch sticks, leaves halved, separated

  7. 3 cups fresh bean sprouts

  8. 1/4 cup Asian fish sauce (nuoc mam or nam pla)

  9. 3 tablespoons Chinese oyster sauce

  10. 4 green onions, thinly sliced

  11. 2 tablespoons chopped cilantro leaves

  12. 2 tablespoons toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.

  2. Stir in bok choy 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 green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.


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