Chinese Baby Corn and Peppers

Name: Chinese Baby Corn and Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 can Baby corn; 2 piece Bell peppers; 2 tablespoon Vegetable oil; 2 tablespoon Soy sauce; 2 cloves Garlic; 1 teaspoon Ginger; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 stalks Spring onions

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Baby corn is actually immature corn harvested before pollination occurs.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Chinese Baby Corn and Peppers

Cooking Method: Stir-frying Cuisine: Chinese Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

1 can Baby corn
2 piece Bell peppers
2 tablespoon Vegetable oil
2 tablespoon Soy sauce
2 cloves Garlic
1 teaspoon Ginger
1 teaspoon Salt
1 teaspoon Black pepper
2 stalks Spring onions

Instructions

Drain the baby corn from the can and cut them in half lengthwise.
Slice the bell peppers into thin strips.
Heat the vegetable oil in a pan over medium heat.
Add the garlic and ginger, and sauté for 1 minute.
Add the bell peppers and baby corn, and stir-fry for 3-4 minutes.
Season with soy sauce, salt, and black pepper.
Cook for an additional 2 minutes.
Garnish with chopped spring onions.
Serve hot as an appetizer or side dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal

% Daily Value *
Total Fat 8g13%
Total Carbohydrate 15g5%
Sugars 4g
Protein 5g10%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

File under Chinese cuisine gluten free Vegan vegetarian

Chinese Baby Corn and Peppers

Ingredients

Instructions

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