Oriental Soya and Babycorn Stir-fry

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.

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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Ingredients

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

Method
    Method
  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.
Nutrient values (Abbrv) per serving
Energy100 cal
Protein5 g
Carbohydrates10.6 g
Fiber3.2 g
Fat4.4 g
Cholesterol0 mg
Sodium300.4 mg

Reviews

Oriental Soya and Babycorn Stir-fry
 on 29 Apr 13 11:10 AM
5

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