Thai Baby Corn Stir Fry
Our Thai baby corn is crisp, full of flavor, and perfect for stir fry with meat and seafood. In this recipe we share the important simple tricks so you can do it all in your own kitchen quickly. Adding tapioca starch at the end ties the flavors together and gives it an elegant finish glaze.
For 4 Person(s)
- 2 Tablespoons Vegetable oil for frying
- 1 Can Thai Baby Corn
- 1/2 Red Bell Pepper
- 1/4 Medium Yellow Onion
- 6 Snow Pea Pods
- 1 Teaspoon Sliced Fresh Ginger
- 1 Teaspoon Chopped Fresh Garlic
- 1/4 Pound Sliced Chicken Breast
- 2 Tablespoons Oyster Sauce
- 1 Teaspoon Fish Sauce
- 8 Medium Prawns
- 1 Teaspoon La-Yu Chilli Oil
- 1/2 Teaspoon Cane Sugar
- 2 Tablespoons Tapioca Starch
- 1/2 Teaspoon Fried Chilli Paste
Method for Thai Baby Corn Stir Fry
Empty a can of baby corn into a strainer, rinse thoroughly then slice each piece in half. Our Kiwi peeler knife does the job just right.
Slice a bell pepper, some yellow onion, and cut the tips off of your snow peas.
In a frying pan, over medium heat, boil about two cups of water then put your vegetables into the water for only about 10 seconds. Strain and set aside.
Place two tablespoons of vegetable oil in the frying pan then add sliced onion, ginger and garlic. Fry unti aromatic. Add sliced chicken and about 1 tablespoon of oyster sauce. Add one teaspoon fish sauce and mix for about one minute.
Add prawns and stir well. Add chilli oil, a touch of salt, and sugar. Stir well.
Add the baby corn, and another tablespoon of oyster sauce. Raise the temperature to high, and stir as it cooks for about 1 minute. Add the remaining vegetables.
Mix water and tapioca flour (50/50) in a separate bowl, then add this to your pan and continue to fry for a bit longer.
Remove from heat then add 1/2 teaspoon (or a bit more) Thai Fried Chilli Paste. Mix together and serve -- this will be full of flavor and slightly spicy depending on how much fried chilli paste you add.