Sorry, you need to enable JavaScript to visit this website.
Chinese Vegetables With Baby Sweetcorn

Chinese Vegetables With Baby Sweetcorn

Craving Chinese food? Try this recipe of Chinese vegetables with baby sweetcorn, an easy and tasty stir fry dish perfect as a vegetarian side.

16 September, 2012
No votes yet


Dietary Consideration

serves for


total time

0 HR 30 MIN


Red pepper
Baby sweetcorn
Bok choy
Soy sauce
30 ml
Rice wine
30 ml
18 g
Vegetable stock
60 ml
Vegetable oil
30 ml
30 ml
1 clove, crushed
10 g, grated
Sesame oil
1/2 tsp, toasted


  • Remove the seeds from the peppers and slice thickly. Cut the bok choi coarsely into strips. Divide the broccoli into florets.
  • Mix together the soy sauce, wine, honey and stock. Set aside.
  • Heat the oil in a wok or large deep frying pan. Add the tougher vegetables (broccoli and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
  • Add the quicker cooking vegetables (peppers, snow peas and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes, until almost tender.
  • Stir in the bok choi and cook for 1 minute, until all the vegetables are cooked but still retaining some bite.
  • Pour in the soy sauce mixture, stir-fry for 1 minute and sprinkle with sesame oil.

Search Recipes

Strawberry Lasagna With Meringue

Strawberry Lasagna With Meringue

Next Recipe