Quick Baby Corn & Snap Pea Stir-fry

1. 1
   prep · ~10 min

   Prep the vegetables and the sauce.

   1.Slice baby corn diagonally into 1-inch pieces.

   2.Trim ends from snap peas and pull off any strings.

   3.Julienne the bell pepper into thin strips.

   4.Finely chop garlic and julienne ginger.

   5.Slit green chilies lengthwise.

   6.Whisk cornstarch with 2 tbsp water to make a slurry.

   7.Stir together soy sauce, rice vinegar, and red chili sauce in a small bowl.
2. 2
   other · ~2 min

   Blanch the baby corn and snap peas.

   1.Bring a pot of water to a boil over high heat.

   2.Add baby corn pieces and boil for 1 minute.

   3.Add snap peas and boil for another 30 seconds.

   4.Drain immediately and plunge into ice water to stop cooking. Drain again.
3. 3
   other · ~2 min

   Stir-fry the aromatics.

   1.Heat oil in a wok over high heat until shimmering.

   2.Add chopped garlic, ginger, and green chili.

   3.Stir-fry for 30 seconds until fragrant but not browned.

   4.Add bell pepper strips and stir-fry for 1 minute.
4. 4
   other · ~3 min

   Stir-fry the vegetables with the sauce.

   1.Add the drained baby corn and snap peas to the wok.

   2.Toss everything together over high heat for 1 minute.

   3.Pour in the soy sauce mixture and toss to coat evenly.

   4.Sprinkle salt and black pepper. Toss well.

   5.Drizzle the cornstarch slurry over the vegetables.

   6.Stir-fry for 30 seconds until the sauce thickens and glazes the vegetables.
5. 5
   garnish

   Garnish with scallions and sesame seeds. Serve immediately.

   1.Transfer to a serving bowl.

   2.Sprinkle chopped scallions and sesame seeds on top.

   3.Serve hot as a side dish or with steamed rice.

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