Homestyle Carrot and Corn Stir Fry
Every great main course needs a few side dishes to accompany it; this recipe for homestyle carrots and corn stir-fry makes a versatile option! A lot of Taiwanese meals are centered around a meat dish with several vegetable dishes to complement it. This recipe easily checks off that box while being very visually appealing.
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Equipment
- 1 large pan or wok
Ingredients
- 1 c carrot chopped squares
- 1 c corn frozen or drained can
- ½ c onion chopped
- ½ t white pepper
- ¼ t salt
- ¼ t black pepper
- ¼ t sesame oil optional
Instructions
- Heat some oil in the pan, then stir-fry the onion until it starts to turn translucent.
- Add in the carrot and toss with the onion until well mixed. Add a little water (around 1-2T), and cover the pot. Continue to cook for about five minutes, until the carrot is cooked to the texture you’d like.
- Remove the lid and add the corn. Continue to stir-fry until all the vegetables are fully heated, then season and remove from heat. Serve hot with rice and other dishes!