Baby Corn and Snap Pea Stir Fry

Ingredients - Serves 4

• Cooking oil - 2 tablespoons
• Salt and pepper - To taste
• Water - 1/4 cup
• Cornstarch - 1 teaspoon
• Honey - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Carrot - 1, julienned
• Bell pepper - 1, sliced
• Snap peas - 1 cup
• Baby corn - 1 cup

Let's Get Started

1. In a small bowl, whisk together soy sauce, sesame oil, honey, cornstarch, water, garlic, and ginger to make the sauce.
2. Heat cooking oil in a large pan or wok over medium-high heat.
3. Add baby corn, snap peas, bell pepper, and carrot to the pan. Stir fry for 3-4 minutes, until the vegetables are crisp-tender.
4. Pour the sauce over the vegetables and stir fry for an additional 2-3 minutes, until the sauce thickens and coats the vegetables.
5. Season with salt and pepper to taste.
6. Serve the stir fry hot as a main course or as a side dish with steamed rice or noodles.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Calories: 180
• Fat: 5g
• Carbs: 25g
• Protein: 8g
• Sodium: 300mg
• Sugar: 5g