Chinese Baby Corn and Peppers
Elevate your weeknight dinner game with this vibrant and flavorful Chinese Baby Corn and Peppers recipe, a quick and easy stir-fry bursting with color and crunch! Featuring tender baby corn and a trio of red, yellow, and green bell peppers, this dish is tossed in a luscious, savory sauce made with soy sauce, hoisin, and a touch of sesame oil for an authentic taste of Chinese cuisine. Fresh aromatics like garlic, ginger, and scallions take the flavors to the next level, while a simple cornstarch slurry gives the sauce its glossy finish. Ready in just 25 minutes, this versatile recipe is perfect as a side dish or served over steamed rice or noodles for a satisfying vegetarian main course. Packed with nutrients and vibrant veggies, this dish is as healthy as it is delicious—ideal for busy weeknights or whenever you crave a restaurant-quality stir-fry at home!
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Recipe Information
Ingredients
- 200 grams baby corn
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 stalks scallions
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the baby corn under running water and drain. If large, halve them lengthwise. Set aside.
Dice the red, yellow, and green bell peppers into bite-sized squares.
Finely mince the garlic and ginger. Thinly slice the scallions and separate the white and green parts.
In a small bowl, mix the soy sauce, hoisin sauce, water, and cornstarch. Stir until smooth and set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Toss in the baby corn and stir-fry for 2-3 minutes until slightly softened.
Add the diced bell peppers and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Pour the prepared sauce mixture into the pan and stir well to coat all the vegetables. Cook for 1-2 minutes until the sauce slightly thickens.
Drizzle with sesame oil, season with salt and black pepper, and give everything a final toss.
Garnish with the green parts of the scallions and serve hot. Enjoy as a side dish or over steamed rice or noodles.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 25.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
