🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced
- 2 cups fresh or frozen corn kernels
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
🔧Kitchen Tools Needed
- large skillet or wok
- knife
- cutting board
- spatula
📝Instructions
- 1
Heat the olive oil in a large skillet or wok over medium-high heat.
- 2
Add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 4
Add the sliced red and green bell peppers to the skillet and stir fry for 3-4 minutes until they start to soften.
- 5
Mix in the sliced zucchini and cook for an additional 2 minutes.
- 6
Add the corn kernels to the skillet and stir well to combine with the other vegetables.
- 7
Pour in the soy sauce and lime juice, then sprinkle with ground cumin, black pepper, and salt.
- 8
Stir everything together and cook for another 3-4 minutes until all vegetables are tender-crisp.
- 9
Remove the skillet from the heat and stir in the chopped cilantro and sliced green onions.
- 10
Serve immediately as a main dish or as a side.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, frozen corn can be used in this recipe. Simply add it to the skillet without thawing, and it will cook perfectly with the other vegetables.
What can I serve with this vegetarian corn stir fry?
This stir fry pairs well with steamed rice, quinoa, or as a topping for a baked potato. You can also serve it alongside grilled tofu or tempeh for added protein.
