Chinese Five-Spice Sweetcorn & Edamame Stir-Fry with Garlic-Chilli Sesame
A glossy, lightly spicy sweetcorn and edamame stir-fry with crisp greens and a sesame garlic-chilli finish over rice.
- 200 g edamame (shelled)
- 200 g sweetcorn (frozen)
- 250 g pak choi
- 80 g onion
- 2½ cloves garlic
- 8 g ginger
- 2 tbsp soy sauce
- ½ tsp Chinese five-spice
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- ½ tsp chilli flakes
- 1 tbsp cornflour
- 60 ml water
- 300 g cooked jasmine rice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Blanch pak choi: slice thick stems, shred leaves. Steam or boil 2–3 minutes until bright and just tender; drain well.
- Step 2
In a small bowl mix cornflour with water to make a slurry; set aside. Chop onion and finely grate garlic and ginger.
- Step 3
Heat vegetable oil in a wok or large frying pan over high heat. Stir-fry onion for 2 minutes, then add garlic and ginger for 30 seconds.
- Step 4
Add sweetcorn and edamame; stir-fry 4–5 minutes until hot and lightly caramelised at edges.
- Step 5
Add soy sauce, rice vinegar, Chinese five-spice and chilli flakes. Stir in cornflour slurry and toss for 30–60 seconds until glossy.
- Step 6
Add pak choi and toss to coat. Serve immediately over warm jasmine rice with a drizzle of sesame oil.
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