Baby Corn Stir Fry

This baby corn stir fry is made with mushrooms, broccoli, bell peppers and water chestnuts tossed in a really simple soy-sesame sauce. It’s savory, a little sweet and ready in about 20 minutes.

I love serving it over rice for an easy dinner, but it also works as a vegetable side if you’re making chicken, shrimp or tofu. The sriracha is optional, although I usually add it. Obviously.

Why You’ll Love This Recipe

• It’s quick. Once the vegetables are sliced, the actual cooking takes about 10 minutes.
• The vegetables stay crisp. Baby corn and water chestnuts give the stir fry plenty of crunch.
• The sauce is simple. Soy sauce, sesame oil, rice vinegar and honey. Nothing complicated.
• It’s easy to customize. Add tofu, chicken, shrimp or whatever vegetables are sitting in your refrigerator.
• You can adjust the heat. Leave out the sriracha or add more. You know what to do.

What Is Baby Corn?

Baby corn is regular corn that is harvested before it matures. You can eat the entire cob, and it stays crisp when cooked quickly, which is why it works so well in stir fries.

This recipe uses canned baby corn because it’s easy to find and requires basically no preparation. Drain it well before adding it to the wok so you don’t introduce too much liquid.

Fresh or jarred baby corn also works. Fresh baby corn may need an extra minute or two of cooking, while jarred baby corn should be drained just like canned.

Baby Corn Stir Fry Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Baby corn: Canned baby corn makes this recipe super easy. Drain it thoroughly before adding it to the wok.

Mushrooms: Use white button or cremini mushrooms and slice them evenly. Cremini mushrooms have a slightly deeper flavor, but either one works.

Broccoli: Cut the florets fairly small so they cook at the same rate as the other vegetables.

Bell peppers: I use one red and one green pepper for color and crunch. Yellow or orange bell peppers are great too.

Water chestnuts: These stay crisp even after cooking and give the stir fry a really good texture.

Garlic and ginger: Cook them briefly in the hot oil before adding the vegetables. About 30 seconds is enough—you want them fragrant, not burnt.

Soy sauce: This is the salty, savory base of the sauce. Use low-sodium soy sauce if you prefer more control over the salt.

Sesame oil: Adds a rich, nutty flavor. A little goes a long way.

Rice vinegar: Cuts through the salty soy sauce and sweet honey.

Honey: Adds a little sweetness and helps balance the sauce. Use maple syrup if you want to make the recipe vegan.

Sriracha: Totally optional. Start with one teaspoon and add more if you like the heat.

See recipe card for quantities.

How to Make Baby Corn Stir Fry

Top Tip

Have every ingredient sliced, drained and ready before you heat the wok. Stir-frying moves quickly, and you do not want to be opening a can of water chestnuts while your garlic burns.

Also, use the largest wok or skillet you have. If the vegetables are packed too tightly, they’ll steam instead of stir-fry.

Substitutions

Soy sauce: Use tamari to make the recipe gluten-free. Coconut aminos also work, although they’re sweeter and less salty.

Honey: Substitute maple syrup or agave to make this baby corn stir fry vegan.

Rice vinegar: Apple cider vinegar works in a pinch, but start with slightly less because its flavor is stronger.

Mushrooms: White mushrooms, cremini mushrooms or sliced shiitakes all work.

Broccoli: Try broccolini, snow peas, green beans or thinly sliced carrots instead.

Olive oil: Avocado, canola or another neutral cooking oil can be used.

Baby Corn Stir Fry Variations

Add tofu: Press and cube extra-firm tofu, then brown it separately before adding it back with the sauce.

Add chicken or shrimp: Cook your protein first, transfer it to a plate and return it to the wok when you add the sauce.

Make it spicier: Add more sriracha, red pepper flakes or sliced Thai chilies.

Add noodles: Toss cooked rice noodles, lo mein noodles or udon into the wok with the sauce. You may want to make extra sauce if you add a full package of noodles.

Add more crunch: Sprinkle chopped peanuts or cashews over the finished stir fry.

What to Serve with Baby Corn Stir Fry

I usually serve this over steamed jasmine rice or brown rice. Rice absorbs the extra sauce and turns the vegetables into a complete, easy dinner.

For more protein, add crispy tofu, grilled chicken, steak or shrimp. You can also serve it with Air Fryer Vegetable Egg Rolls on the side.

If you like quick recipes with similar flavors, try my Vegetable Pad Thai, Spicy Drunken Noodles or Beef Szechuan Noodles next.

Make Ahead

You can slice the mushrooms, broccoli and peppers up to one day ahead. Store them in separate airtight containers in the refrigerator.

The sauce can also be mixed one or two days ahead. Keep it refrigerated and give it a quick stir before using.

For the best texture, wait to cook the vegetables until you’re ready to eat. Stir fry is much better when everything is fresh and still crisp.

How to Store Baby Corn Stir Fry

Refrigerator: Store leftovers in an airtight container for up to four days.

Reheating: Reheat the vegetables in a hot skillet for a few minutes. The microwave works too, but the vegetables will be softer.

Freezer: I don’t recommend freezing this one. The bell peppers and mushrooms can become watery, and the best part of this stir fry is the crunchy texture.

Frequently Asked Questions

Do you have to cook canned baby corn?

Canned baby corn is already cooked, but heating it in the stir fry improves its flavor and allows it to absorb some of the sauce.

Should I rinse canned baby corn?

You can rinse it if you want to remove some of the flavor from the canning liquid. Either way, drain it thoroughly before adding it to the wok.

Can I use frozen vegetables?

Yes. Add frozen vegetables directly to the hot wok and expect them to release more water. Cook off the excess liquid before adding the sauce.

Is this baby corn stir fry spicy?

It’s only spicy if you add the sriracha. Leave it out for a mild stir fry or increase it if you want more heat.

How do I make it vegan?

Replace the honey with maple syrup or agave. The remaining ingredients are plant-based, but check the label on your preferred sriracha and soy sauce if needed.

How do I make it gluten-free?

Use certified gluten-free tamari instead of regular soy sauce. Check the remaining sauce labels for possible gluten-containing additives.

How to make Vegetable Stir Fry

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