Oriental Soya and Babycorn Stir-fry

by Tarla Dalal

Oriental Soya and Babycorn Stir-fry, soya nuggets are used 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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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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Oriental Soya and Babycorn Stir-fry recipe - How to make Oriental Soya and Babycorn Stir-fry

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Preparation Time: 10 mins Cooking Time: 7 mins Total Time: 17 mins 2Makes 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

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.
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.