Broccoli and Baby Corn Stir-Fry

Broccoli, snow peas, and baby corn stir-fry

Here’s an easy and colorful side dish to accompany Asian noodle main dishes. It’s especially good with just-picked broccoli from the garden or farm stand.

Serves: 4 to 6

  • 1 tablespoon olive oil
  • 1 tablespoon dark sesame oil
  • 1/4 cup dry white wine, water, or vegetable broth
  • 4 to 5 cups bite-sized broccoli florets
  • 1 large carrot, peeled and sliced diagonally or into thick matchsticks,
    or 1/2 cup baby carrots, halved lengthwise if thick
  • 1 cup snow peas or snap peas, ends trimmed
  • 15-ounce can baby corn, drained
  • 2 teaspoons grated fresh or jarred ginger
  • Salt and freshly ground pepper to taste
  • Sesame seeds for garnish, optional

Heat the oils and wine together in a stir-fry pan, then add the broccoli and carrot. Stir fry until the broccoli is bright green and tender-crisp.

Add the snow peas, baby corn, and ginger. Stir-fry until the the snow peas turn bright green, just a minute or two longer. Season with salt and pepper, garnish with sesame seeds if desired, and serve.

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