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broccoli and baby corn stir-fry recipe | Chinese broccoli baby corn vegetable | 10 minute stir-fry recipe |
Tarla Dalal
• 13 February, 2022
Table of Content
Broccoli and baby corn stir fry recipe | Chinese style broccoli baby corn sabji | 10 minute stir fry recipe | Indian baby corn stir fry |
Broccoli and Baby Corn Stir-Fry is a quick, vibrant, and flavour-packed Indo-Chinese–style dish that combines crisp vegetables with a glossy, mildly spiced sauce. This Chinese broccoli baby corn sabji is cooked on high flame, preserving the natural crunch, colour, and nutrients of the veggies. The combination of broccoli, baby corn, onions, and capsicum creates a colourful medley that looks as good as it tastes, making it perfect for weeknight meals.
This 10-minute stir fry recipe begins by sautéing garlic in hot oil, which infuses the pan with a strong, appetising aroma. Onions and capsicum are tossed in next, adding sweetness and crunch to the dish. The blanched broccoli and baby corn blend beautifully with these flavours, absorbing the seasonings while still staying firm and fresh. This high-heat stir-fry method brings out the best texture and taste in all the vegetables.
The glossy sauce in this Indian baby corn stir fry comes from a simple cornflour slurry that thickens quickly when cooked on high flame. A touch of sugar helps balance the flavours, while salt and black pepper add the classic Indo-Chinese kick. This silky sauce coats each vegetable evenly, making every bite satisfying and full of flavour. Despite the simple ingredients, the final dish tastes rich, well-seasoned, and extremely comforting.
Topping the stir-fry with lightly fried cashew nuts adds a delightful crunch and a nutty richness that elevates the dish. The cashews pair beautifully with the broccoli and baby corn, adding texture contrast and a gourmet touch. This garnish also makes the dish more filling and wholesome, making it suitable as a standalone side or even a light main course.
One of the best things about this broccoli and baby corn stir-fry is how quick and beginner-friendly it is. With just a handful of everyday ingredients and minimal prep work, you can enjoy a restaurant-style dish at home in minutes. The key is to cook everything on high flame and use a wide pan or wok so the vegetables don’t steam but instead retain their crunch. Continuous stirring after adding the cornflour mixture also prevents any lumps from forming.
This stir-fry pairs wonderfully with steamed rice, Hakka noodles, fried rice, or even rotis, making it a versatile option for Indian households. Whether you're craving a Chinese-style sabji, a quick vegetable side, or a healthy last-minute dinner, this dish fits perfectly. It’s nutritious, colourful, and absolutely delicious—proving that wholesome food can be prepared quickly without compromising on flavour.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
3 servings
Ingredients
For Broccoli and Baby Corn Stir-fry
1 1/4 cups blanched baby corn
3/4 cup blanched baby corn , cut diagonally
2 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup sliced onions
3/4 cup sliced capsicum
1 tbsp cornflour
a pinch of sugar
salt and powder to taste
For The Topping
8 fried cashew nut (kaju) , lightly fried
Method
🥦 Baby Corn and Broccoli Stir-Fry Recipe
- To make the Baby Corn and Broccoli Stir-Fry, thoroughly mix the cornflour with ¾ cup of water until it is completely dissolved.
- Heat the oil in a wide non-stick pan, add the garlic, and sauté for a few seconds over high heat.
- Add the onions and capsicum (bell pepper) and sauté over high heat for 2 to 3 minutes.
- Add the broccoli, baby corn, cornflour-water mixture, sugar, salt, and black pepper powder.
- Cook on high heat for 2 to 3 minutes, or until the sauce thickens, stirring occasionally.
- Garnish the Baby Corn and Broccoli Stir-Fry with cashews and serve immediately.
Broccoli and Baby Corn Stir Fry, Chinese Style Broccoli Corn Vegetable recipe with step by step phot
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what is broccoli and baby corn stir fry made off? Chinese style broccoli corn vegetable is made from cheap and easily available ingredients in India such as 1 1/4 cups parboiled broccoli florets, 3/4 cup parboiled baby corn , cut diagonally, 2 tbsp oil, 1 tsp finely chopped garlic (lehsun), 1/2 cup sliced onions, 3/4 cup sliced coloured capsicum, 1 tbsp cornflour, a pinch of sugar, salt and pepper to taste. See below image of list of ingredients for broccoli and baby corn stir fry.
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what is broccoli and baby corn stir fry made off? Chinese style broccoli corn vegetable is made from cheap and easily available ingredients in India such as 1 1/4 cups parboiled broccoli florets, 3/4 cup parboiled baby corn , cut diagonally, 2 tbsp oil, 1 tsp finely chopped garlic (lehsun), 1/2 cup sliced onions, 3/4 cup sliced coloured capsicum, 1 tbsp cornflour, a pinch of sugar, salt and pepper to taste. See below image of list of ingredients for broccoli and baby corn stir fry.
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This is your brocolli florets.
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Boil plenty of water in a deep pan.
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Add broccoli florets.
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Let it cook for 2 to 3 minutes on a high flame.
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Drain.
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Parboiled broccoli florets.
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This is your brocolli florets.
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This is what diagonally cut baby corn looks like.
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Boil plenty of water in a deep pan.
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Add diagonally cut baby corn.
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Let it cook for 2 to 3 minutes.
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Drain.
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Parboiled baby corn.
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This is what diagonally cut baby corn looks like.
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Put 1 tbsp cornflour in a bowl.
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Add ¾ cup of water.
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Mix well till it dissolves completely.
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Put 1 tbsp cornflour in a bowl.
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To make broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | heat 2 tablespoons oil in a broad non-stick pan.
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Add 1 tsp finely chopped garlic (lehsun).
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Sauté on a high flame for a few seconds.
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Add 1/2 cup sliced onions.
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Add 3/4 cup sliced coloured capsicum.
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Sauté on a high flame for 2 to 3 minutes, while stirring occasionally.
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Add 1 1/4 cups parboiled broccoli florets.
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Add 3/4 cup parboiled baby corn, cut diagonally.
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Add the cornflour-water mixture. Before adding, make sure you mix the cornflour-water mixture again and ensure no lumps are there.
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Add a pinch of sugar. We added 1/8 tsp sugar.
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Add salt to taste. We added 1/2 tsp salt.
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Add freshly ground black pepper to taste. We added 1/3 tsp pepper.
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Cook on a high flame for 2 to 3 minutes or till the sauce thickens.
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Put broccoli and baby corn stir fry | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | into a serving bowl and garnish with cashew nuts.
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Serve broccoli and baby corn stir fry | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | immediately.
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To make broccoli and baby corn stir fry recipe | Chinese style broccoli corn vegetable | 10 minute stir-fry recipe | heat 2 tablespoons oil in a broad non-stick pan.
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Add the cornflour-water mixture. Before adding, make sure you mix the cornflour-water mixture again and ensure no lumps are there.
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Put the cashew nuts in a hot pan with little oil.
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Cook till golden brown.
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Add the cornflour-water mixture. Before adding, make sure you mix the cornflour-water mixture again and ensure no lumps are there.
Nutrient values (Abbrv)per plate
| Energy | 193 cal |
| Protein | 3.6 g |
| Carbohydrates | 15.9 g |
| Fiber | 5.9 g |
| Fat | 12.6 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Click here to view Calories for Broccoli and Baby Corn Stir Fry, Chinese Style Broccoli Corn Vegetable
The Nutrient info is complete
neeraj
Sept. 22, 2020, 1:57 p.m.
thanks for giving me knowledge , i like so much chocolate
Grisel
July 4, 2020, 3:35 p.m.
Lovely recipe, thanks for posting!
Tarla Dalal
July 4, 2020, 3:35 p.m.
Grisel, we are delighted you liked the recipe. Your feedback will help lots of cooking enthusiast try the recipe. Thanks.
manjirid
May 25, 2020, 9:32 p.m.
This dish is an absolute delight! visually it looks amazing and the aroma of the sauteed broccoli and baby corn are mouth-watering! Two thumbs up!!
cakespot
April 12, 2018, 8:40 a.m.
Hey, This is really nice Blog. Thankyou for sharing this blog with us.
Madhu
Oct. 8, 2014, 9:46 a.m.
Tried it and it is good.( However, cucumber is not a Chinese vegetable and also does not go with rice. ) Substitute cucumber with either yellow squash/ zucchini/ bamboo shoots.
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