Chinese Baby Corn and Peppers

Elevate your weeknight dinner game with this vibrant and flavorful Chinese Baby Corn and Peppers recipe, a quick and easy stir-fry bursting with color and crunch! Featuring tender baby corn and a trio of red, yellow, and green bell peppers, this dish is tossed in a luscious, savory sauce made with soy sauce, hoisin, and a touch of sesame oil for an authentic taste of Chinese cuisine. Fresh aromatics like garlic, ginger, and scallions take the flavors to the next level, while a simple cornstarch slurry gives the sauce its glossy finish. Ready in just 25 minutes, this versatile recipe is perfect as a side dish or served over steamed rice or noodles for a satisfying vegetarian main course. Packed with nutrients and vibrant veggies, this dish is as healthy as it is delicious—ideal for busy weeknights or whenever you crave a restaurant-quality stir-fry at home!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams baby corn
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 3 cloves garlic
• 1 teaspoon ginger
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 2 stalks scallions
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Rinse the baby corn under running water and drain. If large, halve them lengthwise. Set aside.

Step 2

Dice the red, yellow, and green bell peppers into bite-sized squares.

Step 3

Finely mince the garlic and ginger. Thinly slice the scallions and separate the white and green parts.

Step 4

In a small bowl, mix the soy sauce, hoisin sauce, water, and cornstarch. Stir until smooth and set aside.

Step 5

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

Step 6

Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

Step 7

Toss in the baby corn and stir-fry for 2-3 minutes until slightly softened.

Step 8

Add the diced bell peppers and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

Step 9

Pour the prepared sauce mixture into the pan and stir well to coat all the vegetables. Cook for 1-2 minutes until the sauce slightly thickens.

Step 10

Drizzle with sesame oil, season with salt and black pepper, and give everything a final toss.

Step 11

Garnish with the green parts of the scallions and serve hot. Enjoy as a side dish or over steamed rice or noodles.

Nutrition Facts

Serving size	(959.3g)

Amount per serving	% Daily Value*
Calories	682.6

Total Fat 44.2g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 23.4g
Cholesterol 1.0mg	0%
Sodium 2889.7mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 14.8g	0%
Total Sugars 25.3g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 112.7mg	0%
Iron 4.3mg	0%
Potassium 1801.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 8.4%

Carbs: 37.0%