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