Baby Corn Recipe

Prepare vegetables

Rinse baby corn under cold water and drain. If using larger baby corn, halve lengthwise. Peel and slice carrot into thin matchsticks (about 1 cup). Core, seed and slice red bell pepper into thin strips (about 1/2 cup). Trim and slice green onions thinly, separating white and green parts. Mince garlic and grate or finely mince ginger.

Make sauce slurry

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, cornstarch and 3 tablespoons water until smooth and the cornstarch is fully dissolved. Set aside.

Heat a large skillet or wok over medium-high heat. When hot, add 2 tablespoons vegetable oil and swirl to coat.

Add the white parts of the green onions, minced garlic and ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the baby corn, carrot matchsticks and red bell pepper. Stir-fry for 3–5 minutes until the vegetables are crisp-tender. If the pan becomes dry, add up to 1–2 tablespoons water to help steam and prevent sticking.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the vegetables. Stir continuously for 1–2 minutes as the sauce thickens and coats the vegetables. Reduce heat to medium if sauce thickens too quickly.

Taste and adjust seasoning with salt (about 1/2 teaspoon) and black pepper (1/4 teaspoon) as needed. If you prefer more tang, add a little more rice vinegar; for more umami, add a splash more soy or oyster sauce.

Turn off the heat and drizzle the sesame oil over the vegetables, tossing to combine.

Transfer the baby corn and vegetables to a serving dish. Sprinkle with sesame seeds and chopped cilantro or parsley if using. Serve immediately as a side dish or over steamed rice or noodles as a light main.