Vegan Thai Stir Fry with Baby Corn

Vegan Thai Stir Fry takes advantage of fresh vegetables and baby corn and is enhanced with Hoisin sauce and spicy spices. A healthy vegetarian recipe & vegan stir fry that’s done in no time.

You can never have too many Asian style recipes. It is amazing how many flavors you can get by just switching a sauce and some veggies.

Fresh veggies are almost wholly used for stir frys but there are occasional canned veggies when certain vegetables are out of season or impossible to find fresh.

Baby corn is just one of these veggies. It is an amazing little veggie that can be eaten raw in salads or quickly sauteed for hot meals.

About baby corn

Baby corn really is immature corn picked just as the kernels start to form at the top of six foot long stalks. Luckily for us they come in little jars and cans at the grocery store.

They’re also called cornlets and as you can imagine harvested early in the season. Within three days of when the silks start to show.

Corn silks are those long thin fibers that encase a fresh ear of corn and what we peel away when shucking fresh corn.

You eat them whole – cob and all and are very tasty.

What is stir fry

• Stir fry is a quick way to get a great meal on the table and it’s also a lot of fun.
• Vegetables are chopped, diced, sliced or prepared in any way that can be handled at the table with chopsticks. You can use a fork but no cutting should be necessary.
• The cooking is all done in one skillet or wok and is stirred often to keep the food from burning while cooking.
• A sauce or ingredients to make a sauce are added when the veggies are almost done cooking.
• Everything is now heated through and served over rice or noodles.

Ingredients

• Avocado oil – has a very high smoke point but my next choice would be extra virgin olive oil.
• Red bell pepper – has a sweeter flavor than greens and they get even better when sauteéd.
• Green bell pepper – adds a great contrast to the sweeter red bell.
• Cremini mushrooms – give weight to the vegan stir fry with earthy flavors.
• Carrots – are sweet and mildly crunchy in texture but cooked through.
• Baby corn – is a special treat with a great texture. P.S. these are much cheaper in the store.
• Chili powder – adds some spicy flavor to the hoisin sauce.
• Hoisin sauce – is a thick sweet sauce that has many wonderful Asian ingredients included.
• Water – to think our the sauce for stir-frying.
• Salt – just a little but for seasoning.

Instructions

• Heat the oil in a skillet or wok over medium-high heat.

• When the oil is hot, add the bell peppers, mushrooms, and carrot and sauté for about 10 minutes.

• Add the baby corn and cook for another 5 minutes.

• Stir in the chili powder, hoisin sauce, water, and salt. Heat through and serve over rice.

Variations

• By all means, add diced onion along with the bell peppers.
• You could add jarred asparagus tips for a quick meal too.
• Don’t miss out on any of the Chinese stir fry sauce varieties you can buy. Or toss in your own homemade mix.
• Our photos show this Thai vegan stir fry over rice but many noodle varieties would be great including udon noodles.
• You could use any mushroom variety that you like we just prefer cremini mushrooms for their contrast in this recipe.
• You can use baby corn pieces that sometimes come in a can too.
• Add some cubed, marinated, and roasted tofu for even more protein.

Asian recipes

• Air Fryer Sticky Mushroom Rice takes advantage of Chinese 5 Spice.
• This Cold Asian Noodle Salad uses homemade Ponzu dressing and is delicious!
• One of the most popular posts on the blog is this Thai Curry Fettuccine.
• Spicy Cauliflower Stir Fry has the best sauce to use in the air fryer.

Can you freeze stir fry

Storing in the refrigerator: Will keep covered in the refrigerator for about 3 days.

Freezing: Let cool to room temperature. Freeze in hard-sided freezer containers for up to 3 months.

To prepare after freezing: defrost in the refrigerator overnight.

Reheating: Place in a skillet and heat through