Mushroom & Baby Corn Stir Fry Bake with Conchiglie or Seashell pasta is a quick option when you are single and have to cook for one in a jiffy. Here I have made a combo of a Thai vegetable dish with an abundance of Chinese flavor thrown in.
Out of all the different cooking methods, I like stir-frying as it is a quick, healthy, and delicious meal in itself. When I try to get dinner on the table in the shortest amount of time possible and use up veggies in my fridge, stir-fries are the way to go.
Stir-frying is a Chinese cooking practice which is done over high heat and with minimal oil. Vegetables or meat are tossed together in a wok, which is a round-bottomed pan. What I love the most about stir-fries is that they allow for so much flexibility and creativity. I can conjure up my own concoction tailored to my taste buds without following any set recipe.
Have you ever wondered what to do with the few stalks of spring onion about to go limp or the carrot that is turning lackluster? Stop wondering anymore, as you can just toss them into a stir-fry and save on wasting food.
I love colour in my food and the more the colour the more I am eager to cook. Fruits and vegetables are essential to our health because they are whole foods, created by nature, that are rich in a huge amount of nutrients. By eating fruits and vegetables of a variety of different colors, one can get the best all-around health benefits. Each different color fruit and vegetables contains unique health components that are essential for our well-being. In addition to having beneficial properties,the phytochemicals in plants give fruits and vegetables their colour.
The processed foods that we so commonly eat, can never compare to the health benefits provided by vegetables, which have fiber, vitamins, and enzymes built right in.
Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, control your blood pressure, and prevent few types of cancers, and guards against cataract Color Chart of Fruit and Vegetable Nutrients.
As stir-frying is quick, it is best to have everything prepped and chopped and ready to go. Then you just have to toss the ingredients into the wok, and not worry about your veggies getting burned.
Recipe for Mushroom & Baby Corn Stir Fry Bake with Conchiglie or Seashell pasta
I cup halved and blanched baby corn
1 cup halved button mushrooms
½ yellow pepper chopped into squares
½ red pepper chopped into squares
½ green pepper chopped into squares
1 bunch spring onion
1 onion chopped into squares
1 spoon crushed garlic
1 tbsp olive oil
½ tsp mixed herbs
½ tsp chilli flakes
Few drops of Soya sauce
1 tsp chilli sauce
1 tsp tomato sauce
1 tsp vinegar
Salt to taste
1 tbsp cornstarch
For the Pasta:
1 cup Conchiglie or seashell pasta (or any that you have)
½ cup milk
Pinch of pepper
Salt to taste
Heat the olive oil in a large skillet or wok; add the garlic to the hot oil. Add the onion and baby corn and cook until the onion is pink. Add the mushrooms to the mixture and cook until slightly softened. Keep stirring every time you add a new ingredient. Add the green, red and yellow peppers and stir. Do not overcook as stir fry veggies need to be a bit crunchy when you eat.
Can you see the play of colours here? Nature is always so bountiful and the natural colors of vegetables give you a rainbow of benefits.
Add the mixed herbs and the chilli flakes (I like my curries spicy)
Pour the chilli sauce, soy sauce, vinegar and tomato sauce and stir until integrated. Add the salt and the onion part of the spring onion.
Whisk the cornstarch in half a cup of water together in a small bowl until the cornstarch is dissolved; add to the cooked vegetables. Cook and stir until thickened and shows a glaze. Why cornstarch? Cornstarch helps thicken the sauce of a stir-fry, which will then coat each piece of veggie.
Transfer to a serving dish; garnish with the spring onion greens to serve. You can eat this dish all by itself or serve it with noodles or steamed rice.
I had the craving for pasta and I reached out to some Conchiglie or seashell pasta which has been lying forlorn since ages in my pantry. They are a good for baked dishes as their ridged surface holds on to sauce, and their deep middle easily holds on to thicker ingredients.
While I was cooking the veggies, I had boiled the pasta for 15 minutes with some kosher salt, drained and kept aside. In an oven-friendly bowl, I added the pasta and the milk and sprinkled some black pepper over it. I piled the stir fried vegetables over the pasta and grated a wee bit of mozzarella on top. I baked it in the oven for ten minutes at 150 degrees.
Your Mushroom & Baby Corn Stir Fry Bake with Conchiglie or Seashell pasta is ready. I couldn’t wait to dig into the bowl which was giving out a heavenly aroma and looked delicious. It tasted divine if I may say so myself.
Next time you want your meal to be ready in minutes, do try this Mushroom & Baby Corn Stir Fry Bake with Conchiglie or Seashell pasta which is a quick and wholesome option.