Where do baby corn come from anyway?

I've been meaning to start a food blog for the longest time. It is now easier for me to stalk the ten plus other vegan food blogs I read on a religious basis! Creeper? Yes. Addicted to food porn? Yes. My friends have also expressed a wish for recipes to help transition/continue a plant based diet. So here I am, ready to share with you all the discoveries I've made cooking for myself for four years.

I've been on a mad stir-fry kick this week for no particular reason. Maybe it was because I was craving 438,953,106 vegetables at once (which is kind of inconvenient seeing how expensive produce is on the east coast right now). Not only did it appease my hankering, but it was also a hit with the omni friends and roommates!

This was pretty simple to throw together. For easier assembly prep your veggies and set aside in separate containers until you're ready to add them. The amounts are up to you!

Ingredients:
-sesame oil
-broccoli
-zucchini
-baby bok choy
-shitake mushrooms
-green onion
-garlic
-tofu (cut into cubes)
-baby corn
-red pepper flakes
-cilantro

Sauce:
-1/2 cup vegetable broth
-4 tsbp soy sauce
-2 tbsp corn starch
-lemon juice (to taste)

1. Heat sesame oil in pan over medium heat, add garlic and fry for about two minutes.
2. Add broccoli, zucchini, and baby corn and fry until broccoli and zucchini began to look soft.
3. In a separate container (I usually use a mug) whisk together with a fork soy sauce, vegetable broth, and corn starch.
4. Toss in mushrooms, bok choy, and tofu
5. Douse veggies in lemon juice, add sauce, and stir while sauce thickens.
6. Add red pepper flakes for desired amount of heat, green onions, and fry until all the veggies are cooked thoroughly.
7. Garnish with cilantro and place atop soba noodles. For the soba noodles I use a variation of this recipe.


(You must excuse my poor food photography skills, and lack of fancy camera)