Baby Corn Stir-Fry

This stir-fry is contains lots of fresh veggies and is — of course — spicy ;) Because we love spicy! But always remember, you can add as much spice as you wish.


A serving of baby corn stir-fry in front of a blue background


Ingredients we used for this stir fry

  • Zucchini

  • Pepper fruit

  • Baby corn— both the corn cob and the strings

  • Pak choi

  • Garlic

  • Spring onions

  • Red onion

  • Brown rice

For the sauce

  • Sesame oil

  • Rice wine vinegar

  • Sriracha sauce

  • Honey

  • Peanut butter

And here’s how it goes

An image showing the strings leftover from the baby corn

  1. Cook rice according to instructions.

  2. Peel baby corn and also keep the stringy parts. Bring some water to boil and blanch strings for about 2 minutes. Drain with a sieve and set aside. After you boiled the corn strings, boil the cobs until done. You can test this by poking them with a fork. If there is no resistance, the corn is done. Slice the cooked cobs into similar big chunks.

  3. With a vegetable peeler, slice washed zucchini in thin layers. Then stack on top of each other and slice thinly into spaghetti-like strings.

  4. Now wash & prep your other veggies: cut pepper fruit into equally big pieces. Crush garlic and chop finely. Thinly slice spring onion and set some of the green ends aside. Cut red onion in small cubes.

  5. In a wok, heat up some sesame oil and fry red onion, spring onion until they start to soften. Then add the rest of the veggies and cook for about 5 minutes. Add a splash of soy sauce for some saltiness.

  6. In a bowl, mix together rice wine vinegar, honey, peanut butter and sriracha sauce. Then pour over the wok and let cook for about 5 minutes.

  7. When done, serve rice and veggie wok in a bowl. Sprinkle with sesame seeds, the baby corn strings and some spring onions.

Recipe by Carolin Schiemer

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