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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Oriental Soya and Babycorn Stir-fry recipe - How to make Oriental Soya and Babycorn Stir-fry

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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1/4 cup soya chunks (nuggets)
1/2 cup baby corn , cut diagonally and par-boiled
1 tsp oil
2 tsp finely chopped garlic (lehsun)
1/4 cup spring onion whites , cut diagonally
1/2 cup sliced mushrooms (khumbh)
1/4 cup capsicum cubes
salt to taste
1/2 cup spring onion greens , cut diagonally
2 tbsp red chilli sauce
a pinch of sugar
  1. 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.
  2. 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.
  3. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the soya chunks, baby corn, capsicum and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Add the spring onion greens, chilli sauce and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve immediately.

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook

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Oriental Soya and Babycorn Stir-fry
 on 29 Apr 13 11:10 AM

Mushrooms and baby corn go well with the soya nuggets. Make sure you use a good brand of nuggets.