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.

• Here are more broccoli and cauliflower recipes. ^[1]
• Here are more easy vegetable stir-fries. ^[2]