Baby Corn and Soya Stir-fry: When it comes to health food, stir-fries are always on top of my list, as it is quite easy to monitor the amount of fat used.
I have chosen soya nuggets because of their low ‘bad’ cholesterol, and baby corn adds the much-needed crunch without adding to the fat as well.
You can also try other recipes using baby corn like Baby Corn and Mushroom Salad , Baby Corn and Capsicum Stir-fry Envelope or Baby Corn and Paneer Jalfrazie .
- 1 cup parboiled baby corn
- 1/2 cup soya chunks (nuggets)
- 2 tsp chopped garlic (lehsun)
- 1/4 dozen chopped spring onions whites
- 1/2 cup capsicum cubes
- 3/4 cup sliced mushrooms (khumbh)
- 3 tsp soy sauce
- 2 tbsp chilli sauce
- 1/2 cup chopped spring onion greens
- 1 tbsp oil
- a pinch of sugar
- salt to taste
Directions of Making Baby Corn and Soya Stir-fry
1Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out all the water.
2Heat the oil in a non-stick pan, add the garlic, spring onion whites and capsicum and sauté over high flame till the onions turn golden brown in colour.
3Add the mushrooms and sauté for 1 minute. Add the soya nuggets and baby corn and sauté for 2 minutes.
4Add the soya sauce, chilli sauce, sugar and salt and cook for 2 more minutes. Add the spring onion greens and cook for another minute. Serve immediately.
Nutrient values per
|Vitamin A||219.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||40.8 mg|
|Folic Acid||15.7 mcg|