True Life: I love miniature things. It’s a sick addiction. I scrub and save every tiny caper jar. I buy ramekins so small they fit only a grape or two. Even my food processor has a miniature cohort (it’s usefull!!). So when we got the tiniest, cutest, most precious little baby corn in our CSA last week I almost died of excitement. I survived long enough to toss them into this Cabbage & Baby Corn Stir Fry.
I’ll be honest I was blissfully unaware that baby corn was just… Baby corn. Truly just immature ears of corn, picked before growing larger. For some reason I thought they were a different variety or something grown in a lab or in the back of Asian kitchens. I know… But I’d only ever seen it in a can or in my takeout box!
The absolute best past of the baby corn is that you eat the whole thing! Core and all! Talk about easy peezy. No gnawing on a cob. No kernels stuck in your teeth. So much winning!
The petite size of the ears also means they just need a quick toss in a pan and they’re good to go! I sliced the cabbage nice and thin so that it would cook quickly as well. What I’m trying to tell you is that you can make this dinner after work and make it to the couch in time for Jeopardy. Oh, just me? Ok…
The three ingredient sauce is super delicious but also slightly optional. If you don’t have miso, sub soy sauce and reduce the water. If you don’t have tahini, try peanut butter for a more Thai flavor. And, of course, leave out the Sriracha if you don’t like it spicy!
However you toss it, this stir fry is too fast to not try tonight! If you’re not a corn-fed Midwesterner like me [aka don’t have access to fresh baby corn] just use canned or sub for larger corn kernels!
Baby corn is in season right now! A quick and light summer meal, this dinner can easily be prepared after work!
- 1 small head red cabbage, sliced in half then into thin strips
- 6-7 ears fresh baby corn, cleaned and chopped (or one can, drained)
- 1 zucchini, sliced in half lengthwise then in 1/4 “ slices
- 1 carrot, julienne peeled or thinly sliced
- 1 cup thawed edamame
- 5 green onions, thinly sliced
- 1 clove garlic, minced
- 1 Tbs. fresh ginger, minced
- 2-3 tsp. sesame oil
- 2 Tbs. soy sauce
- 2 Tbs. white miso
- 1 Tbs. tahini
- 2 Tbs. water
- Few drops of Sriracha
- Heat a teaspoon of sesame oil in a wok or large pan over medium heat. Add white parts of green onion, garlic, ginger, and carrots. Sautee until just softened, about 2 minutes. Remove from pan and add to a large bowl.
- If needed, add another teaspoon of sesame oil and sauté cabbage for 5 minutes. Once softened, add to bowl. Repeat with zucchini, cooking 4-5 minutes, then baby corn, adding 2 Tbs. water and cooking until evaporated.
- Return all ingredients to the pan, including edamame, turn the heat off, pour over the sauce, and toss to combine. Top with green parts of green onions and sesame seeds.