Baby Corn and Soy Bean Stir-Fry
- Vegetable recipes
- Prenatal pick
- Vegan
- Low calorie
Fresh frozen soy beans (edamame in Japanese) are now commonly available at grocery stores. Shelled or in the pods, they are often preboiled and need no further cooking before stir-frying. If not, boil until tender-crisp, about 5 minutes; do not overcook.
Ingredients
- 1/2 cup (125 mL) vegetable stock
- 1 tbsp (15 mL) light soy sauce
- 1/4 tsp (1 mL) granulated sugar
- Pinch white pepper
- 2 tbsp (30 mL) peanut or vegetable oil
- 8 thin slices gingerroot
- 2 green onions, chopped
- 2 carrots, thinly sliced
- 2 cups (500 mL) frozen baby corn, thawed, cut in half diagonally
- 1-1/2 cups (375 mL) shelled and boiled soy beans
- 1 tsp (5 mL) cornstarch
- 1/2 tsp (2 mL) sesame oil
Preparation
In small bowl, stir together stock, soy sauce, sugar and pepper; set aside. In wok or large skillet, heat oil over high heat; stir-fry ginger and onions for 20 seconds. Add carrots; stir-fry until just beginning to get tender, about 1 minute. Add corn; stir-fry until heated through, 1 to 2 minutes. Add beans; stir-fry for 30 seconds. Stir in stock mixture; bring to boil and cook until liquid is reduced by half. Meanwhile, stir together cornstarch and 2 tsp/10 mL water until smooth. Stir into wok; cook until sauce coats vegetables, about 1 minute. Stir in sesame oil; transfer to serving dish. Makes 4 to 6 servings.
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