Prepare time: 15 min
Cook: 10 min
Ready in: 25 min
Makes: 4 servings

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

Energy 83 cal
Protein 2.4 g
Carbohydrates 11.3 g
Fiber 2.2 g
Fat 3.9 g
Cholesterol 0 mg
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
Calcium 25.4 mg
Iron 1.1 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 261 mg
Potassium 195.8 mg
Zinc 0.4 mg