Ocado Baby Corn & Mangetout

Ocado Baby Corn & Mange Tout.

This delicious combination of baby corn and mange tout is perfect for adding some crunch to your stir-fries, salads, and vegetable side dishes. The baby corn is sweet and tender, while the mange tout adds a fresh, crisp texture.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Chicken Liver Stir-fry with Lemongrass and Thai Basil recipe.

Top Tip!
For a quick and easy side dish, stir-fry with garlic and ginger, or steam and serve with a drizzle of soy sauce.

Looking for more fresh produce for your favourite meals? Search 'Ocado veg' for a wide range of seasonal and organic inspiration.

Country of origin may vary due to seasonality.

Country of origin may vary between Egypt, The Gambia, Guatemala, India, Jordan, Kenya, Mexico, Mozambique, Peru, Thailand, Zambia, Zimbabwe and USA.

Best stored in a fridge.
Wash before use.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Chicken Liver Stir-fry with Lemongrass and Thai Basil
By OcadoLife
Prep time: 10 mins
Cook time: 15 mins
Serves: 4

Ingredients:16 total
300g basmati and wild rice
2 lemongrass stalks, tough outer layer discarded, roughly chopped 5cm piece ginger, roughly chopped
1 birdseye chilli (or 1 deseeded red chilli for a milder dish)
2 large garlic cloves, roughly chopped
1 echalion shallot (or 2-3 small shallots), roughly chopped
1 tbsp vegetable oil
1 green pepper, sliced
1 (190g) pack baby corn and mangetout, corn halved lengthways
1 (380g) pack chicken livers, trimmed, cleaned and sliced if large
1 tbsp fish sauce
½ tbsp soy sauce
½ tbsp palm sugar
1 lime, ½ juiced, ½ cut into wedges
2 good handfuls beansprouts
1 (25g) pack Thai basil

Method
Step 1
Cook the rice as per pack instructions. Meanwhile, make the paste: blitz the lemongrass, ginger, chilli, garlic and shallot in a blender until roughly chopped – you don’t want it smooth.

Step 2
Heat the oil in a wok over high heat, add the paste and fry for 1-2 mins until aromatic. Add the green pepper and baby corn and stir-fry for 1 min, then add the livers; toss for 2 mins, until browned.

Step 3
Add the fish and soy sauces, sugar and lime juice, along with the mangetout and beansprouts; toss for 1 min more or until the liver is cooked through. Turn off the heat and add the Thai basil, so it wilts slightly. Serve with the rice and the lime wedges for squeezing over.