“A quick and easy dinner for those week nights when you need to get a meal on the table pronto. Serve this tasty stir-fry over long-grain rice or noodles.”

Ingredients Nutrition

  • 1 lb shrimp, peeled and deveined
  • 1 (15 ounce) can baby corn, drained and liquid reserved
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch (UK cornflour)
  • 1 tablespoon sesame oil or 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 13 cup peanut oil or 13 cup vegetable oil
  • 2 bell peppers, seeded and cut into 1/2-inch strips (1 red and 1 yellow)
  • 1 bunch broccoli, cut into florets
  • 12 lb mushroom, cut into 1/4-inch slices
  • 1 large onion, cut into wedges
  • 1 garlic clove, minced
  • 12 lb snow peas, trimmed


  1. In a bowl combine the reserved liquid from the baby corn, soy sauce, cornstarch, sesame oil and sugar, mixing well.
  2. Heat peanut oil just until hot in a wok or in a heavy saucepan until medium hot.
  3. Add bell peppers, broccoli, mushrooms, onion and garlic. Cook for 5 to 6 minutes or until the vegetables are crisp tender, stirring constantly.
  4. Add snow peas and baby corn, cook for 3 to 4 minutes, or until the snow peas turn bright green.
  5. Add shrimp and the soy sauce mixture, cook 2 to 3 minutes or until the sauce thickens and the shrimp is heated through, stirring constantly.

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