Cantonese Chinese · China

Cumin and Tamarind Stir-Fried Baby Corn with Carrots

Name: Cumin and Tamarind Stir-Fried Baby Corn with Carrots
Total time: 17 min
Yield: 2 servings
Cuisine: Cantonese Chinese
Ingredients: 1 cup baby corn, cut into 1-inch pieces; 1 cup carrots, julienned; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon vegetable oil; 1/2 teaspoon sugar; 1/4 cup water; 1 green onion, sliced; 1 tsp ground cumin; 1 tbsp tamarind paste

Adds a smoky, tangy depth with a savory complexity.

17 minutes2 servings

Method

Mix cumin and tamarind paste into the vegetables before stir-frying.
Heat vegetable oil in a wok or large skillet over high heat.
Add baby corn and carrots, stir-fry for 2-3 minutes until tender.
In a small bowl, mix soy sauce, sesame oil, sugar, water, and green onion.
Pour the sauce over the vegetables and stir-fry for 2-3 minutes until heated through.

Sides Vegetarian Mains China recipes

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