You are here: Home > Course > Main Course > Indian Stir Fry > Oriental Soya and Babycorn Stir-fry Oriental Soya and Babycorn Stir-fry by Tarla Dalal 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. 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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. Nutrient values (Abbrv) per servingEnergy100 calProtein5 gCarbohydrates10.6 gFiber3.2 gFat4.4 gCholesterol0 mgSodium300.4 mgClick here to view calories for Oriental Soya and Babycorn Stir-fry