Broccoli 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 sherry or dry wine
  • 4 cups bite-sized broccoli florets
  • 1 large carrot, peeled and sliced diagonally, or
    1/2 cup baby carrots, halved lengthwise if thick
  • 2 teaspoons grated fresh or jarred ginger
  • 15-ounce can baby corn, drained
  • Pinch of salt

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

Add the baby corn and salt. Stir-fry until the baby corn is heated through, then remove the ginger slices and serve.

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