You are here: Home > Cuisine > Thai Vegetarian > Thai Vegetables > Broccoli and Baby Corn Stir Fry in Peanut Sauce Broccoli and Baby Corn Stir Fry in Peanut Sauce by Tarla Dalal A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember! 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Close 06 Mar 2013 This recipe has been viewed 30043 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Broccoli and Baby Corn Stir Fry in Peanut Sauce recipe - How to make Broccoli and Baby Corn Stir Fry in Peanut Sauce Tags Thai VegetablesIndian Stir FrySubzis with Beans or SproutsStir-fryWestern Party Preparation Time: 10 mins Cooking Time: 17 mins Total Time: 27 mins 4Makes 4 servings Show me for servings Ingredients 1 cup blanched broccoli florets1/2 cup diagonally cut and blanched baby corn2 tsp cornflour2 tbsp oil1/2 cup and red1/2 cup blanched carrot cubes1 cup bean sprouts salt to tasteFor The Peanut Sauce1/4 cup peanut butter5 tbsp grated jaggery (gur)4 tsp tamarind (imli) pulp1 tsp chilli powder1 tsp soy sauce Method For the peanut sauceFor the peanut sauceCombine all the ingredients in broad non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside.How to proceedHow to proceedCombine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.Heat the oil in a wok or a broad non-stick pan, add all the vegetables and salt and sauté on a medium flame for 1 to 2 minutes.Add the peanut sauce, cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot.