Stir Fry with Sprouts and Corn

I'd left three varieties of sprouts in my fridge when I'd defrosted it last week. I realized that the sprouts had frozen in the renewed vigour of my freshly defrosted fridge.


I realized that I'd have to cook them quickly once thawed or eat them at a single go in a salad. I'd feel like a goat on overdrive if I'd to munch through that much sprouts at one go, so I opted for cooking them for lunch.

I wanted to wander around and enjoy the last fading nip in the morning of Mumbai's fast retreating winter. So, I just gathered whatever I had within an arm's reach to start and quickly end cooking.

I'd a few sachets of ketchup saved from my office canteen orders and my last trip to Nirula's (many months ago). I also got out a few cloves of garlic and a little stub of ginger to add some flavour.

I put in some oil in the non-stick pan and threw in the sliced and quashed garlic and ginger and let it fry on low heat while I woke up the cat and look around from the balcony.

Once I got a whiff of the garlic caramelizing and threw in the sprout and stirred them around a bit.

I would have preferred to use the wok and retain the crunchyness of the sprouts, but opted for the pan since I'd use less oil and in any case a trip in the tiffin box would make the sprouts soggy by lunch.

I mixed a little dark soya sauce with the ketchup and kept it ready.

As an afterthought, I thawed some corn.

With the sprouts ready, I put in the corn and then added  the soya-ketchup mix and then packed things up and got ready for office.