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Stir-fried Veggies


  • 3 tablespoons extra virgin coconut oil

  • 1 tablespoon and 1-1/2 teaspoons minced fresh ginger (optional)

  • 4-1/2 serrano chile peppers, seeded and chopped (optional)

  • 3/4 cup baby corn, cut in half

  • 1-1/2 red bell pepper, seeded and cut into strips

  • 3 pounds bok choy – stalks halved and cut into 1/4-inch sticks, leaves halved, separated

  • 4-1/2 cups fresh bean sprouts

  • 1/4 cup and 2 tablespoons Asian fish sauce (nuoc mam or nam pla)

  • 1/4 cup and 1 teaspoon Chinese oyster sauce

  • 6 green onions, thinly sliced

  • 3 tablespoons chopped cilantro leaves (optional)

  • 3 tablespoons toasted sesame seeds (optional)

Total Time: 35 min Prep: 30 min Cook: 5 min
Yield: 12 Level: easy


  1. Heat extra virgin coconut 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.