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Stir Fried Baby Sweetcorn in Soy and Chilli Glaze

A tender, young version of sweet corn lends itself to the flavours of the orient. Additional vegetables, such as green beans or pak choi could be added to this stir fry.


1 tbsp soy sauce
½ red chilli, finely chopped
1 lime, juice only
1 tsp clear honey
250g baby sweetcorn
1 tbsp sunflower oil


In a small bowl make the glaze by mixing the soy sauce, chilli, lime juice and honey.

Heat the oil in a wok until smoking, add the baby corn and stir fry for 3-4 minutes.

Add the soy glaze to the wok and simmer until the sauce has thickened slightly and the baby corn is tender.

Serve alongside seared tuna steak or chicken.

Alternative Suggestions:
Use this glaze as a sauce for your main meal stir fry – delicious with a mixed vegetable or chicken or prawn stir fry.