Baby corn is a pregnancy wonder food. It is rich in fiber, which will help you with that constipation woe that is super common in pregnancy. Baby corn is also rich in folate. Regular intake of folic acid reduces the risks of birth defects such as spina bafida along with other neutral malformations. Baby corn also contain zeaxanthin that protect your baby against muscular degeneration in the later years.
Snow peas are a source of vitamin K, which helps keep calcium in bones. They also contain vitamin B6, a vitamin that improves bone health by reducing the buildup of molecules that can cause osteoporosis. Snow peas are also rich in folate.
Capsicums are a great source of vitamin C, a nutrient that protects DNA structures from damage and improves the immune system.
Ingredients for baby corn with snow peas and capsicum:
Snow Peas, washed and with fibrous edges removed
1/2 capsicum, sliced
4 cloves garlic, minced/chopped
1 cube ginger, chopped
½ Cup blanching liquid from baby corn (or use ½ cup plain water)
1½ Tbsp Oil
1 tsp light soy
2 Tbsp Rice Wine
1 tsp sugar
1 tsp corn flour mixed with 2 tsp cold water
Instructions for baby corn with snow peas and capsicum:
1. If using fresh baby corn, blanch in boiling water for three minutes first. Drain and reserve ½ Cup of the blanching liquid. Slice each ear of baby corn in half lengthwise.
2. Heat oil in wok and fry ginger and garlic until fragrant. Add snow peas and stir-fry for 2mins. Add baby corn and red capsicum & stir.
3. Add remaining ingredients except corn flour paste. Bring to a boil.
4. Add corn flour paste and stir until sauce is thickened and clear. Garnish with sesame seed and chilli flakes.
5. Serve with rice.