Fresh Corn and Summer Squash Stir-Fry

Written by Ritu Agarwal, Holistic Nutritionist This delicious and easy recipe is a perfect way to mix summer favorites like corn and summer squash. Pattypan squash are a type of summer squash used in this recipe that are packed with vitamin A, vitamin C and antioxidants. Bok choy, Chinese white cabbage, is also used in this recipe and is rich in vitamins A and C as well as folate. Ingredients:

  • 12 Fresh Corn Husks (kernels removed from husks)
  • 20 Pattypan Squash (chopped up to about the same size as corn kernels)
  • 1 large bunch of finely chopped Bok Choy
  • 1 Full Head of Garlic (finely chopped)
  • Fresh Ginger (finely chopped)
  • Fresh Garlic Scapes (finely chopped)
  • Fresh Parsley (finely chopped)
  • 2 Teaspoons of Raw Organic Honey
  • Tamari to taste
  • Olive oil
  • Lime and chili flakes (optional) Directions:
  • Wash all ingredients before use.
  • In a wok, on high heat, add the olive oil.
  • Add ginger and garlic. Saute until slightly soft and golden.
  • Turn heat to medium-low and add bok choy.
  • Stir in two teaspoons of raw organic honey and sprinkle tamari over top. Continue to saute.
  • Add pattypan squash and more tamari if needed. Saute until squash is soft, but not mushy.
  • Reduce heat to low, and add corn last and continue to warm/saute. Add more tamari if needed.
  • Serve with boiled jasmine rice, lime and chili flakes on the side for extra flavour.

Note: This picture is taken from our Healthy Eating Eco-Kitchen at our Backyard Farm and Market.