Broccoli and infant corn stir-fry is a short, healthful, and colorful dish that brings collectively crunch, taste, and nutrition in one bowl. Perfect for lunch or dinner, this recipe is rich in fiber, antioxidants, and nutrients, making it best for a balanced meal.
Ingredients:
1 cup broccoli florets
1 cup infant corn (sliced diagonally)
1 tbsp oil (olive or sesame)
1 tbsp garlic (minced)
½ inch ginger (finely chopped)
1 small onion (sliced)
1 small capsicum (sliced)
1 tbsp soy sauce
1 tsp vinegar
½ tsp chili flakes (non-compulsory)
Salt and pepper to flavor
1 tsp cornflour mixed with 2 tbsp water (optional, for slight thickening)
Commands:
Blanch broccoli and child corn in boiling water for two–3 mins, then drain and set aside.
Heat oil in a wok or huge pan. Upload garlic and ginger, sauté for 30 seconds till fragrant.
Add onions and stir-fry for 1 minute. Then add capsicum, toddler corn, and broccoli.
Toss the veggies on excessive flame for two–3 mins, maintaining the crunch.
Add soy sauce, vinegar, chili flakes, salt, and pepper. Mix well.
(optional) add cornflour slurry and stir for another minute to lightly coat the vegetables.
Flip off the heat and serve warm.
Experience this vibrant stir-fry as a facet dish, or pair it with steamed rice, noodles, or quinoa for an entire meal. It’s a great alternative for those in search of a delicious, guilt-unfastened, plant-powered recipe.
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