Type what you have

Ingredients

• ✓ baby corn
• cooking oil
• garlic
• onion
• mushroom
• fish sauce
• soy sauce
• oyster sauce
• water
• cornstarch
• red chile pepper
• cilantro

Instructions

1. 1 Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2. 2 Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.

By wiley

Ingredients

• ✓ baby corn
• aluminum foil
• pork chop
• bean blend
• garlic salt
• barbecue sauce
• celery
• green onion
• rice

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Bake 18 to 22 minutes on a cookie sheet in oven.
5. 5 OR grill 14 to 16 minutes in covered grill.
6. 6 Serve with rice, if desired.

By Reynolds KitchensR

Ingredients

• ✓ baby corn
• cream of mushroom soup
• heavy cream
• mushroom
• chicken breast
• water chestnut
• bamboo shoot
• teriyaki sauce
• butter
• broccoli

Instructions

1. 1 Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

By Sara

Ingredients

• ✓ baby corn
• butter
• mushroom
• celery
• onion
• garlic powder
• chicken broth
• green bean
• soy sauce
• cornstarch
• water
• chicken

Instructions

1. 1 In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
2. 2 Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

By Ruth

Ingredients

• ✓ baby corn
• cilantro
• green onion
• green bell pepper
• carrot
• firm tofu
• chickpea
• snow pea
• sesame seed
• hot chile pepper
• basil
• sesame oil
• olive oil
• lime
• salt
• long-grain brown rice
• water

Instructions

1. 1 Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2. 2 Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3. 3 Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4. 4 Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5. 5 Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

By Buckwheat Queen

Ingredients

• ✓ baby corn
• mushroom
• snow pea
• zucchini
• celery
• green onion
• red bell pepper
• napa cabbage
• broccoli
• carrot
• water chestnut
• sesame oil
• soy sauce
• ginger root
• garlic
• chicken bouillon
• water
• chicken breast
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
2. 2 Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

By rlt11_NMC

Ingredients

• ✓ baby corn
• white vinegar
• honey
• cinnamon
• curry powder
• sage
• ancho chile pepper
• molasses
• black pepper
• paprika
• salt
• brown sugar
• garlic
• apple cider
• green onion
• tomato paste
• corn
• black bean
• pineapple chunk
• yellow bell pepper
• tomato
• ground pork

Instructions

1. 1 Cook the ground pork in a skillet over medium heat until completely browned; drain.
2. 2 Combine the cooked pork, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, cider, garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir.
3. 3 Set slow cooker to High. Cook at least 4 hours.

By Alex N

Ingredients

• ✓ baby corn
• egg noodle
• olive oil
• onion
• garlic
• broccoli floret
• red bell pepper
• shrimp
• water chestnut
• bamboo shoot
• oyster sauce
• red pepper flake

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2. 2 Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
3. 3 Serve shrimp and vegetables over noodles.

By juana

Ingredients

• ✓ baby corn
• chicken breast
• olive oil
• onion
• red bell pepper
• yellow bell pepper
• sugar
• stir-fry vegetable
• water
• cornstarch
• soy sauce

Instructions

1. 1 Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes.
2. 2 While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes. Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes.
3. 3 Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.

By DANKA606

Ingredients

• ✓ baby corn
• coconut oil
• jackfruit
• onion
• garlic
• ginger
• curry powder
• vegetable broth
• potato
• coconut milk
• salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
2. 2 Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
3. 3 Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

By Cassidy Carolino

Ingredients

• ✓ baby corn
• vegetable oil
• ginger
• serrano chile pepper
• red bell pepper
• bok choy stalk
• bok choy leaf
• bean sprout
• fish sauce
• oyster sauce
• green onion
• cilantro
• sesame seed

Instructions

1. 1 Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
2. 2 Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

By Maximilian B

Ingredients

• ✓ baby corn
• peanut oil
• green curry paste
• garlic
• ginger
• chicken breast
• bamboo shoot
• coconut milk
• fish sauce
• palm sugar
• makrut lime leaf
• red bell pepper
• orange bell pepper
• thai basil

Instructions

1. 1 Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2. 2 While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3. 3 Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4. 4 Remove curry from heat and stir in Thai basil.

By Galen Dobbs

Ingredients

• ✓ baby corn
• green onion
• red chile pepper
• green chile pepper
• garlic
• soy sauce
• walnut oil
• brown sugar
• beef sirloin steak
• chinese egg noodle
• spinach
• red bell pepper
• snow pea
• soy sauce
• sesame seed

Instructions

1. 1 Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
2. 2 Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
3. 3 Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
4. 4 Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
5. 5 Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
6. 6 Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
7. 7 Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

By emmacatalina

Ingredients

• ✓ baby corn
• garlic
• bay leaf
• crab boil
• shrimp and crab boil seasoning
• salt
• black pepper
• red potato
• orange
• lemon
• artichoke
• mushroom
• green bean
• onion
• smoked sausage
• crawfish

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4 Stir in sausage; cook 5 minutes more.
5. 5 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

By IMANKAY

Ingredients

• ✓ baby corn
• lime juice
• red pepper
• button mushroom
• black soybean
• bay leaf
• black pepper
• cumin
• seasoned salt
• garlic powder
• cayenne pepper
• garlic
• sweet onion
• celery
• cauliflower
• chicken breast
• chicken broth
• water

Instructions

1. 1 Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
2. 2 Remove chicken and shred with 2 forks.
3. 3 Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

By Allrecipes Member

Ingredients

• ✓ baby corn
• black pepper
• sea salt
• sea scallop
• shrimp
• heart of palm
• brown sugar
• crabmeat
• tomato
• lime juice
• chili powder
• celery
• kidney bean
• green onion
• garlic
• bell pepper
• tomato
• butter

Instructions

1. 1 Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
2. 2 Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
3. 3 Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
4. 4 Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

By Jay

Ingredients

• ✓ baby corn
• rice
• bamboo shoot
• water chestnut
• onion
• green bell pepper
• carrot
• water
• chicken breast
• vegetable oil
• salt
• ginger
• sugar
• garlic
• chile oil
• hoisin sauce
• green onion
• soy sauce
• red pepper

Instructions

1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Ingredients

• ✓ baby corn
• green onion
• cornstarch
• water
• soy sauce
• honey
• rice wine vinegar
• water
• red pepper
• bamboo shoot
• bean sprout
• mushroom
• bok choy
• carrot
• green bell pepper
• tofu
• garlic
• ginger root
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH

Ingredients

• ✓ baby corn
• water chestnut
• garlic
• onion
• green bell pepper
• peanut oil
• black sesame seed
• sesame seed
• cashew
• peanut oil
• sesame oil
• hoisin sauce
• mirin
• soy sauce
• water
• mirin
• soy sauce
• cornstarch
• chicken breast

Instructions

1. 1 Place chicken in a mixing bowl and sprinkle with cornstarch; mix until each piece of chicken is well coated. Add 1 tablespoon soy sauce and 1 tablespoon mirin on top and stir well. Set aside.
2. 2 Combine water, 2 tablespoons soy sauce, 2 tablespoons mirin, hoisin sauce, and 2 teaspoons sesame oil in a small bowl. Whisk together and set aside.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 teaspoon peanut oil, cashews, white sesame seeds, and black sesame seeds. Cook and stir until fragrant and toasted evenly, about 3 minutes. Add 1 tablespoon peanut oil, bell peppers, onion, and garlic and saute until vegetables have softened and garlic is fragrant, about 5 minutes. Add chicken mixture and stir well to combine. Mix in soy sauce mixture, baby corn, and water chestnuts. Stir until everything is well combined.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ baby corn
• water
• red wine
• cayenne pepper
• salt
• black pepper
• white pepper
• creole seasoning
• brown sugar
• thyme
• parsley
• rosemary
• garlic
• leek
• carrot
• potato
• celery
• green chili
• mushroom
• artichoke heart
• great northern bean
• black bean
• ham

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.
2. 2 Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
3. 3 Pour enough water in the slow cooker to cover all the ingredients.
4. 4 Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.

By Dan Lang

Ingredients

• ✓ baby corn
• paprika
• cilantro
• peanut
• vegetable oil
• zucchini
• mushroom
• water chestnut
• snow pea
• carrot
• broccoli
• vegetable oil
• black pepper
• salt
• ginger
• coriander
• red pepper flakes
• sesame oil
• garlic powder
• hot chile paste
• tamarind paste
• onion powder
• cilantro
• peanut butter
• rice wine vinegar
• soy sauce
• brown sugar
• vegetable oil
• vegetable broth
• pad thai rice noodle

Instructions

1. 1 Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
2. 2 Drain rice noodles and set aside.
3. 3 Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
4. 4 Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
5. 5 Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
6. 6 Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
7. 7 Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
8. 8 Remove the wok from heat and pour the sauce over vegetables and rice noodles.
9. 9 Toss to fully coat the vegetables and rice noodles with sauce.
10. 10 Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

By Nicole