Description
This easy baby corn stir fry combines mushrooms, broccoli, bell peppers and water chestnuts with a savory soy-sesame sauce. It comes together in about 20 minutes.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ pound mushrooms, sliced
- 1 head broccoli, cut into small florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (15-ounce) can baby corn, drained
- 1 (8-ounce) can water chestnuts, drained
- Sesame seeds, for garnish
Sauce
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1–2 teaspoons sriracha, optional
Instructions
- Whisk the soy sauce, sesame oil, rice vinegar, honey and sriracha together in a small bowl.
- Heat the olive oil in a large wok over medium-high heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly.
- Add the mushrooms, broccoli, bell peppers, baby corn and water chestnuts. Stir-fry for 5–7 minutes, until the vegetables begin to soften but remain crisp.
- Pour in the sauce and toss to coat. Cook for another 3–4 minutes.
- Garnish with sesame seeds and serve immediately.
Notes
- Have all the vegetables sliced and ready before heating the wok because the recipe cooks quickly.
- Drain the baby corn and water chestnuts well to prevent the stir fry from becoming watery.
- For a vegan version, replace the honey with maple syrup or agave.
- For a gluten-free version, use certified gluten-free tamari instead of soy sauce.
- Add tofu, chicken or shrimp for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- 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