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Oriental Soya and Babycorn Stir-fry
Tarla Dalal
08 November, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
7 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
17 Mins
Makes
2 servings
Ingredients
Main Ingredients
1/4 cup soy 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
Method
- 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.
Oriental Soya and Babycorn Stir-fry recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 100 cal |
| Protein | 5 g |
| Carbohydrates | 10.6 g |
| Fiber | 3.2 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 300.4 mg |
Click here to view Calories for Oriental Soya and Babycorn Stir-fry
The Nutrient info is complete
Love good recipes
July 31, 2019, 1:58 a.m.
Mushrooms and baby corn go well with the soya nuggets. Make sure you use a good brand of nuggets.
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