Easy Vegetable Stir Fry with Baby Corn Recipe
A speedy stir fry loaded with crunchy baby corn and colorful vegetables in a savory, glossy sauce.
Ingredients
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 inch ginger grated
- 1 cup baby corn halved lengthwise
- 1 cup broccoli florets
- 1 carrot julienned
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup snap peas
- ¼ cup soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp chili flakes optional
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Heat sesame oil in wok. Add garlic and ginger, stir for 1 minute until fragrant.
- Toss in baby corn, broccoli, carrot, bell pepper, zucchini, and snap peas. Stir fry for 6–7 minutes until crisp-tender.
- Mix soy sauce, rice vinegar, and maple syrup in bowl. Add chili flakes if you love spice.
- Pour sauce into wok, toss everything well, and cook for 2–3 minutes until coated.
- Garnish with green onions and sesame seeds before serving.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 70%
- Vitamin A: 38%
- Iron: 12%
- Potassium: 15%
- Calcium: 5%
Notes and Tips
- Baby corn cooks quickly, so don’t let it go mushy.
- Add tofu or tempeh if you want extra protein.
- Keep veggies slightly crunchy for better flavor and texture.
- A splash of lime before serving brightens everything.
- Double the sauce if you’re the “extra drizzle” type.