Sautéed Mixed Vegetables with Oyster Sauce and Ginger

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A colorful medley of fresh vegetables quickly sautéed with aromatic ginger and savory oyster sauce for a vibrant Filipino side dish. This Filipino recipe, ready in about 20 minutes, pairs carrot, sliced into thin rounds, green beans, trimmed and halved, baby corn, halved lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup carrot, sliced into thin rounds
• 1 cup green beans, trimmed and halved
• 1 cup baby corn, halved lengthwise
• 2 cups bok choy leaves, chopped
• 1 tbsp fresh ginger, julienned
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 3 tbsp oyster sauce
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tablespoon julienned fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
2. Step 2: Add 1 cup sliced carrot rounds, 1 cup trimmed and halved green beans, and 1 cup halved baby corn. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.
3. Step 3: Pour in 3 tablespoons oyster sauce and 1/4 cup water, stirring constantly to coat the vegetables. Cook for another 2 minutes until sauce thickens slightly.
4. Step 4: Add 2 cups chopped bok choy leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and cook for 1 more minute until bok choy wilts but stays vibrant green.
5. Step 5: Remove from heat and serve immediately as a side dish with steamed rice or grilled meats.