Spicy Corn and Long Bean Stir-Fry

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"This is a simple stir-fry you can add to full-meat stir-fries as a side dish, eat as vegetarian, or do like I do- serve it up along with a big bowl of steaming fried rice! If you can't get gochujang, try substututing sambal oelek chile paste or something like sriracha- the taste won't be exactly right but close enough to fudge it."

Original recipe yields 3 servings


  • Serving Size: 1 (535 g)
  • Calories 321.6
  • Total Fat - 13.7 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 1.1 mg
  • Sodium - 362.6 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 10 g
  • Sugars - 17.1 g
  • Protein - 9 g
  • Calcium - 87.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 88.6 mg
  • Thiamin - 0.3 mg

Step 1

Stir together wok ingredients and set aside.

Step 2

Heat oil in the wok and add the onion, garlic, jalapeno, and carrots. Stir fry until onion begins to soften.

Step 3

Add the long beans and mushrooms and stir-fry until mushrooms brown lose their steam and beans are crisp-tender.

Step 4

Add the bamboo shoots and corn, and continue cooking until the steam dissipates.

Step 5

Mix in sauce and cook until sauce thickens and reduces.

Step 6

Serve with rice or fried rice.

Tips & Variations

No special items needed.