Baby Corn Stir Fry

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.

Other great vegetable recipes I have on this website are my Sazon Grilled Vegetables and my Lemon Garlic Broccoli.

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.  

Ingredients

• Olive Oil
• Garlic
• Ginger
• Mushroom
• Broccoli
• Bell pepper
• Baby Corn
• Water chestnuts
• Sesame seeds
• Soy sauce
• Sesame oil
• Rice Vinegar
• Honey
• Sriracha

See recipe card for quantities.

Instructions

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.

Hint: Since everything cooks fairly quickly, make sure to prep everything beforehand before cooking.

Substitutions

Olive Oil: If you don't have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices.

Soy Sauce: Instead of soy sauce you can use Tamari, Worcestershire sauce, Miso, Maggi seasoning, Salt, Coconut aminos, or Liquid aminos.

Vegetables: You can get creative for this part. I used bell pepper, mushrooms, baby corn, but you can use whatever vegetable variety your little heart desires.

Garlic: For best quality, use fresh garlic instead of garlic from a jar.

Honey: You can use maple syrup or honey.

Sesame seeds: I love using sesame seeds for garnish, although everything but the bagel seasoning works wonders.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - Serve on a bed of rice.
• Kid friendly - add the vegetables on some ramen noodles!

Check out this Air Fried Bok Choy I made on this website too.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Since everything cooks fairly quickly, make sure to prep everything beforehand before cooking.

Baby Corn Vegetable Stir Fry

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★★★★★

5 from 2 reviews

• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

This baby corn stir fry is made with mushrooms, broccoli, bell peppers, baby corn, water chestnuts, soy sauce, and sesame seeds.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• ½ pound sliced mushroom
• 1 head broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 (15 oz) can baby corn
• 1 8 oz can water chestnuts
• Sesame seeds, for garnish

Sauce

• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• Optional: 1-2 teaspoons sriracha (or more if you like the spice)

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Instructions

1. In a bowl, add the soy sauce, sesame oil, rice vinegar, honey and sriracha.
2. 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.
3. Pour in the sauce and cook for another 3-4 minutes.
4. Garnish with sesame seeds.

Notes

• 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.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1
• Calories: 93.1
• Sugar: 1.6 g
• Sodium: 42.1 mg
• Fat: 3.8 g
• Saturated Fat: 0.3 g
• Carbohydrates: 13.8 g
• Fiber: 3.1 g
• Protein: 2.4 g
• Cholesterol: 0.0 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.