Corn, Squash, Red Onion and Tomatoes Stir-Fried in

Name: Corn, Squash, Red Onion and Tomatoes Stir-Fried in Coconut Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable stock, chicken stock or water; 1 to 2 tablespoons soy sauce (to taste); 2 teaspoons cornstarch; 2 tablespoons coconut oil; 1 red onion, cut in half lengthwise and sliced across the grain in half-moons; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 2 zucchini or similar summer squash (about 10 to 12 ounces), diced; Kernels from 2 ears sweet corn; 1 pound ripe tomatoes, diced (about 2 1/2 cups); 1/4 to 1/2 teaspoon salt (to taste); 1/4 to 1/2 teaspoon sugar (to taste); 1/4 cup chopped Thai basil; 2 tablespoons chopped cilantro

Servings: persons

1/4 cup vegetable stock, chicken stock or water
1 to 2 tablespoons soy sauce (to taste)
2 teaspoons cornstarch
2 tablespoons coconut oil
1 red onion, cut in half lengthwise and sliced across the grain in half-moons
1 tablespoon minced ginger
1 tablespoon minced garlic
2 zucchini or similar summer squash (about 10 to 12 ounces), diced
Kernels from 2 ears sweet corn
1 pound ripe tomatoes, diced (about 2 1/2 cups)
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1/4 cup chopped Thai basil
2 tablespoons chopped cilantro

1
Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch.
2
Place this mixture and all the other ingredients near the burner in the order they will be used.
3
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan.
4
Swirl in coconut oil and add onion, garlic and ginger.
5
Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash.
6
Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn.
7
Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar.
8
tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.
9
Stir in Thai basil and cilantro.
10
Stir cornstarch mixture and add to pan.
11
Continue to stir-fry for about 30 seconds, until vegetables are glazed.
12
Remove from heat and serve, with rice, noodles or other grains.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable stock, chicken stock or water, 1 to 2 tablespoons soy sauce (to taste), 2 teaspoons cornstarch, 2 tablespoons coconut oil, and more.

Yes, Corn, Squash, Red Onion and Tomatoes Stir-Fried in Coconut Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn, Squash, Red Onion and Tomatoes Stir-Fried in Coconut Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions