Vegetarian’s Delight
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A quick stir-fry of mixed leafy greens, snow peas, carrots, and baby corn in a garlic-soy sauce, finished with sesame oil. Serve over rice for a light vegetarian meal.
Ingredients
- 14.8 ml vegetable oil
- 340 g mixed leafy greens cut into bite-size chunks
- snow peas trimmed
- 59.1 ml carrot rounds thinly sliced
- 8 canned baby corn
- 29.6 ml water
- 2 clove garlic finely minced
- soy sauce
- 1.23 ml sesame oil
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 139 mg
- Iron: 3.19 mg
- Magnesium: 106 mg
- Phosphorus: 370 mg
- Potassium: 967 mg
- Zinc: 3.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil
- 8 canned baby corn
- 29.6 ml water
- soy sauce
- 1.23 ml sesame oil
Prepare
- 340 g mixed leafy greens, cut into bite-size chunks
- Trim snow peas
- 59.1 ml carrot rounds, thinly sliced
- 2 clove garlic, finely minced
Let's Cook
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Step 1.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon vegetable oil and heat until it starts to shimmer.
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Step 2.
Add the mixed leafy greens (baby bok choy and Chinese cabbage, cut into bite-size chunks) to the wok. Toss and stir to wilt them, about 1 minute.
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Step 3.
Add 6 to 8 trimmed snow peas, ¼ cup thinly sliced carrot rounds, and 8 pieces canned baby corn. Stir-fry for 1 to 2 minutes, keeping the vegetables moving.
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Step 4.
Add 2 tablespoons water, 2 medium cloves garlic (finely minced), and 1 to 2 tablespoons soy sauce. Stir and toss to combine, continuing to stir-fry until the greens are fully wilted and no longer look raw, about 1 to 2 minutes. Timing may vary depending on the vegetables.
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Step 5.
Drizzle ¼ teaspoon sesame oil over the vegetables and toss to coat. Serve immediately with rice.