This dish is fairly quick to make, requiring few ingredients to put it together. Thus it was the perfect way to get me back into the cooking mode.
Baby corn gets a new role in this Asian-inspired stir-fry recipe. Tender slices of baby corns, bell peppers, and onion, seasoned with ginger, garlic, and sesame oil, make for a hearty winter vegan dinner recipe. You can serve this dish as an appetizer or even as a side dish with roti/paratha or some noodles or rice. I made some fried rice to accompany the mushroom pepper fry.
Baby corn is high nutrition which lacks in most people’s diets. It is extremely low in fat as well, which can help with their weight loss goals. Baby corn is high in potassium and folic acid. It also has a better glycemic index than regular corn, making it a great substitute. of…
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