Yellow Corn and Red Pepper Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet corn and roasted red peppers tossed in a light garlic-herb sauce, perfect for a quick vegetable side or main course. This Asian recipe, ready in about 15 minutes, pairs vegetable oil, red bell pepper, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 Asian cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 sliced red bell pepper and stir-fry for 3 minutes until slightly tender.
  2. Step 2: Add 1 cup fresh corn kernels and 2 minced garlic cloves, stirring constantly for 2 minutes until corn is tender-crisp.
  3. Step 3: Stir in 1 tbsp soy sauce and 1 tsp rice vinegar, cooking for 1 minute until flavors meld.
  4. Step 4: Remove from heat and stir in 1/4 cup chopped cilantro. Season with salt to taste.

Related recipes