Stir-Fried Mushrooms and Baby Corn

Stir-Fried Mushrooms and Baby Corn

Stir-Fried Mushrooms and Baby Corn

Posted by Chef Don King, Culinary Market Specialist


This Chinese inspired meal features stir-fried vegetables in a tangy stir-fry glaze with Jake & Amos Pickled Sweet Baby Corn 


1 cup  J&A Pickled Sweet Baby Corn

1 tablespoon olive oil

1 pound mushrooms, sliced

1 pound broccoli florets

1 cup carrots, sliced

1 8 oz. can water chestnuts, drained

1/4 cup soy sauce

3 garlic cloves, minced

3 tablespoons brown sugar

2 tablespoons orange juice

1 teaspoon sesame oil

1/2 cup chicken broth

1 tablespoon cornstarch

chopped green onions for garnish (optional)

sesame seeds for garnish (optional)

  1. In a wok or large skillet, add olive oil (1 tablespoon) over medium-high heat.   Add carrots (1 cup), mushrooms (1 lb.), broccoli (1 lb.), J&A Pickled Sweet Baby Corn (1 cup) and water chestnuts (8 oz.). Stir-fry 2-3 minutes until veggies are almost tender.   

  2. In a small bowl, whisk together soy sauce (1/4 cup), garlic (3 cloves), brown sugar (3 tablespoons), orange juice (2 tablespoons), sesame oil (1 teaspoon), chicken broth (1/2 cup) and cornstarch (1 teaspoon).

  3. Pour sauce over veggies and cook until the sauce has thickened. If desired, stir-fry in cooked Chinese noodles or Ramen noodles for a hearty meal.
  4. Garnish with chopped green onions and sesame seeds if desired.  

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