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    You are here: Home / Main Dish / Vegan Thai Stir Fry with Baby Corn

    Vegan Thai Stir Fry with Baby Corn

    Published: March 22, 2020. Last Updated: May 20, 2021 by: Ginny McMeans

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    Jump to Recipe -
    Bowl of stir fried vegetables in all the colors in a white bowl and tilted forward.
    Bright green and red veggies in a pottery bowl with text above.

    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 at all.

    A tilted bowlful of an Asian stir fry meal served over rice.

    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.

    Close up tilted bowl with veggie stir fry over rice and a hand with chopsticks taking a bite.
    Jump to:
    • 🌽 About baby corn
    • 🥢 What is stir fry
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📖 Variations
    • 🥗 Asian recipes
    • 💭 Can you freeze stir fry
    • 📋 Recipe

    🌽 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.

    Overhead pic of a serving spoon leaning on a bowlful of colorful sliced and stir fried vegetables.

    🥢 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.
    Titled view a lots of sauteed fresh veggies and baby corn with a slotted spoon on the side.

    🥘 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.
    A skillet full of fresh red, green and ivory veggies.
    • When the oil is hot, add the bell peppers, mushrooms, and carrot and sauté for about 10 minutes.
    A skillet full of sauteed red, green and ivory veggies and baby corn on top.
    • Add the baby corn and cook for another 5 minutes.
    A skillet full of sauteed red, green and ivory veggies with spices and sauce on top waiting to be cooked into the meal.
    • 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.
    Overhead view of a pottery bowl full of stir fried veggies over rice.

    🥗 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.
    Bright green and red veggies in a pottery bowl with text above.

    If you take a photo of your vegan Thai stir fry I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Cropped square photo of a bowel full of Thai Stir Fry over rice with chopsticks on the side.

    💭 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

    📋 Recipe

    Cropped square photo of a bowel full of Thai Stir Fry over rice with chopsticks on the side.

    Thai Stir Fry with Baby Corn

    Ginny McMeans
    Thai Stir Fry takes advantage of fresh vegetables and baby corn and is enhanced with Hoisin sauce and spicy spices.
    4.67 from 9 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Asian, Vegan
    Servings 4 Servings
    Calories 220 kcal

    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • 1 cup red bell pepper - use 1 bell pepper and cut into thin strips
    • 1 cup green bell pepper - use 1 bell pepper and cut into thin strips
    • 12 ounces cremini mushrooms, sliced
    • 1 cup carrots -cut into ¼" strips
    • 10 ounces baby corn, drained and rinsed - make sure you don't accidentally buy pickled
    • 1 teaspoon chili powder
    • ¼ cup hoisin sauce
    • 2 tablespoons water
    • ½ teaspoon salt

    Instructions
     

    • Heat the oil in a skillet 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.

    Notes

    The nutrition is without the rice. So it is for the Thai stir fry only.
    This recipe is for 4 servings at about 1 ¼ cups each.

    Nutrition

    Serving: 1ServingCalories: 220kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 1gCholesterol: 1mgSodium: 607mgPotassium: 812mgFiber: 5gSugar: 13gVitamin A: 6985IUVitamin C: 83mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!
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      Recipe Rating




    1. Suzy

      April 19, 2020 at 2:47 pm

      5 stars
      Talk about delicious! This was fast and the flavor was so good. I could eat this every night. Thanks!

    2. Oddie

      June 22, 2020 at 12:01 pm

      In the ingredient, you stated extra virgin olive oil. But in the direction, you've mentioned coconut oil. Currently trying out the dish now.

    3. Ginny McMeans

      June 22, 2020 at 12:11 pm

      Sorry about that Oddie! I have used avocado oil, coconut oil and extra virgin olive oil. They all work perfectly. Avocado oil and coconut oil both have higher smoke points.

    4. Jane Clay

      February 07, 2021 at 10:43 am

      5 stars
      Very popular with my husband - I threw in a few peanuts and served over noodles.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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