Oriental Soya and Babycorn Stir-fry
by Tarla Dalal
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Added to 60 cookbooks
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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.
- Combine the soya chunks along with enough warm water in a deep bowl, and keep aside for 10 minutes. Drain and squeeze out the water.
- Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for 1 minute.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the soya chunks, baby corn, capsicum and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the spring onion greens, chilli sauce and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
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