Ingredients:

  • 1 pound (450g) bok choy, trimmed and halved
  • 2 cups (300g) assorted bell peppers, sliced
  • 1 cup (150g) snap peas, trimmed
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Instructions:

  1. Wash and chop bok choy, bell peppers, and onion. Mince garlic and grate ginger.
  2. In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch mixture. Set aside.
  3. Heat vegetable oil in the wok over medium-high heat until shimmering.
  4. Add garlic and ginger; sauté for 30 seconds until fragrant.
  5. Add onion; stir-fry for 2-3 minutes until translucent. Toss in bell peppers and snap peas; cook for an additional 2-3 minutes.
  6. Add bok choy; stir-fry until leaves are wilted and stems are tender (about 2-3 minutes).
  7. Pour sauce over the vegetables; stir to coat and cook for another 1-2 minutes until thickened slightly.
  8. Remove from heat and transfer to a serving platter. Enjoy hot!