Baby Corn and Soya Stir-fry

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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.


Preparation Time: 
Cooking Time: 
Serves 4. 

Ingredients


1 cup parboiled baby corn , cut into 25 mm (1") pieces
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 tomato chilli sauce
1/2 cup chopped spring onion greens
1 tbsp oil
a pinch of sugar
salt to taste


Method

  1. Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out all the water.
  2. Heat 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.
  3. Add the mushrooms and sauté for 1 minute.
  4. Add the soya nuggets and baby corn and sauté for 2 minutes.
  5. Add the soya sauce, tomato-chilli sauce, sugar and salt and cook for 2 more minutes.
  6. Add the spring onion greens and cook for another minute.
  7. Serve immediately.

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