Baby Corn and Soya Stir-fry
by Tarla Dalal
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Added to 87 cookbooks
This recipe has been viewed 83672 times
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.
- Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out all the water.
- 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.
- Add the mushrooms and sauté for 1 minute.
- Add the soya nuggets and baby corn and sauté 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 minute.
- Serve immediately.
Nutrient values per
|Vitamin A||219.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||40.8 mg|
|Folic Acid||15.7 mcg|
RECIPE SOURCE : Corn
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