Oriental Soya and Babycorn Stir-fry

by Tarla Dalal

Tomato-chilli flavoured crunchy Oriental Soya and Babycorn Stir-fry

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Stir-fries are always on top of my list, when it comes to healthy cooking, to monitor the amount of fat used. I have chosen soya nuggets because of their decreasing nature of LDL (bad) cholesterol and baby corn to give the needed crunch without any amount of fat.

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Preparation Time: 10 mins.
Cooking Time: 10 mins.
Serves 2.
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Ingredients

1/4 cup soya chunks (nuggets)
1/2 cup mushrooms (khumbh), sliced
1/2 cup baby corn, sliced and parboiled
1/4 cup capsicum cubes
1/4 cup chopped spring onions whites
1 tsp garlic, chopped
1 tsp soy sauce
2 tbsp tomato chilli sauce
1/2 cup chopped spring onion greens
1 tsp oil
a pinch of sugar
salt to taste

Method

Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out the water.
Heat the oil in a non-stick pan, add the spring onion whites and garlic and cook over high flame till the onions turn golden brown in colour.
Add the mushrooms and cook till they are partially cooked.
Add the soya nuggets, babycorn, capsicum and cook for 2 minutes.
Add the soya sauce, tomato-chilli sauce, sugar and salt and cook for 2 more minutes.
Add the spring onion greens and cook for another 1 minute.
Serve immediately.

Nutrient values per serving