Stir-Fried Baby Corn with Peppers and Mushrooms
A quick and colorful vegetable stir-fry with tender baby corn, crisp peppers, and earthy mushrooms in a savory garlic-soy glaze. Ready in about 20 minutes, perfect for a weeknight dinner or a tasty side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 90
- Protein
- 4g
Ingredients
- 8 oz baby corn
- 1 medium green bell pepper
- 1 medium red bell pepper
- 8 oz mushrooms
- 3 cloves garlic
- 2 tbsp soy sauce
Instructions
- 1
Slice the 8 oz baby corn lengthwise, cut the 1 green and 1 red bell pepper into strips, and slice the 8 oz mushrooms. Mince the 3 garlic cloves.
- 2
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the baby corn and mushrooms, stir-fry until they start to brown, about 3 minutes.
- 3
Add the bell peppers and garlic, continue stir-frying until peppers are crisp-tender, about 3 more minutes.
- 4
Pour in the 2 tbsp soy sauce and toss everything to coat. Cook for 1 minute until the sauce glazes the vegetables. Serve hot.
Tools you’ll need
- Large skillet or wok
- Chef's knife
- Cutting board
- Measuring spoons
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