Cabbage and fresh corn stir fry

An easy healthy stir fry recipe using cabbage and left over corn - great way to get extra veges as part of a balanced diet

Vegetable stir fry recipe
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

  1. Heat non-stick frying pan over medium heat
  2. Cook cabbage for 3 minutes or until wilted
  3. Stir through other ingredients, heat and serve

Tip

As an alternative use a can of baby corn or frozen corn kernals instead of the corn cob.  Serve as a side dish, or turn into a more substantial dish by adding minced chicken, extra corn, onion, mushrooms and celery.  If you have leftovers, they can easily be turned into fritters by adding 1 egg + 2 Tbsp milk + 2 Tbsp flour to half the cabbage mix.

  • 1/4 
    green or red cabbage, sliced
  • corn cob, cooked and kernels sliced off or use a can of baby corn
  • 1 1/2 tbsp
    lime juice
  • 1 tsp
    sesame oil
  • 1 tsp
    red chilli, chopped
  • 2 tsp
    fish sauce
  • 2 tbsp
    coriander, chopped
Per serve
  • Energy
    286kJ
  • Saturated Fat
    0.3g
  • Total Carbohydrate
    10.5g
  • Dietary Fibre
    1.9g
  • Sodium
    197mg

Method

  1. Heat non-stick frying pan over medium heat
  2. Cook cabbage for 3 minutes or until wilted
  3. Stir through other ingredients, heat and serve

Tip

As an alternative use a can of baby corn or frozen corn kernals instead of the corn cob.  Serve as a side dish, or turn into a more substantial dish by adding minced chicken, extra corn, onion, mushrooms and celery.  If you have leftovers, they can easily be turned into fritters by adding 1 egg + 2 Tbsp milk + 2 Tbsp flour to half the cabbage mix.