This baby corn stir fry contains mushrooms, broccoli, bell peppers, baby corn, water chestnuts, soy sauce, and sesame seeds.
If you are looking for an easy, healthy weeknight meal that is delicious then this baby corn stir fry is everything you’ve ever needed. The veggies are absolutely delicious and can be served on a bed of rice. This is the best way to get your kids to eat their vegetables.
I love making stir fry because it’s a complete meal filled with veggies and has become one of my family’s favorite dinners. Anyone can make this! Not to mention the colors make a beautiful plate. The key to this stir fry is the delicious sauce made with soy sauce, sesame oil, rice vinegar, honey and sriracha. The combination of savory, sweet and spicy is everything! This homemade sauce is better than anything you can buy in store.
Variations for Baby Corn Stir Fry
You can add chicken, shrimp or steak into this stir fry. The world is your oyster!
Other vegetables to use are zucchini, onions, spinach, sugar snap peas, green beans. These all cook relatively quick and can be cooked together.
Always prep before starting to cook and your dish will be successful. I love using my wok to cook stir frys because you have so much room and the wok heats up in all locations.
How to make Baby Corn Stir Fry
In a bowl, add the soy sauce, sesame oil, rice vinegar, honey and sriracha.
In a large wok, add the oil and wait for it to shimmer. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushroom, broccoli, bell peppers, baby corn and water chestnuts and cook for about 5-7 minutes, until they begin to soften.
Pour in the sauce and cook for another 3-4 minutes.
Garnish with sesame seeds.
Make the sauce ahead of time because the vegetables cook quickly.
A good substitute for sriracha are red pepper flakes. The vegetables can be store in the refrigerator for up to 3 days and can be frozen for 2 months.