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Crispy Chilli Baby Corn

Crispy Chilli Baby Corn is a popular Chinese Starter
Author :
Category :
Vegetarian
Course :
Starter
Cuisine :
Chinese
Technique :
Stir Fry
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

1/4 kg - baby corn, cut into one inch pieces

2 - small onions, quartered (optional)

6 to 7 tbsp -s Spring onion whites

3 to 4 tbsp - Spring onion greens

1 tbsp - chopped Garlic

1 tbsp - chopped Ginger

2 tsp - soya sauce

2 tsp - Vinegar

1 tbsp - Corn flour

5 tbsp - water

1/2 tbsp - Brown sugar

1 - large green capsicum, cut into thin slices

1.5 tbsp - Tomato sauce

1 tsp - Green chilli paste

Salt to taste

2 tbsp - oil

For marinade:

Large pinch of black pepper powder

1/4 tsp - ginger-garlic paste

Salt to taste

1 tbsp - Corn flour + few tbsp water

Method

  1. Blend all the ingredients for the marinade and marinate the baby corn for 10 mins.
  2. Heat 2 tbsps oil in a flat pan. Add the baby corn pieces and shallow fry till brown. Flip and cook the other side. Keep aside.
  3. Heat some more oil in a heavy-bottomed vessel. Add chopped ginger and garlic and saute on high flame for about 30 secs.
  4. Add the chopped spring onion whites and quartered onions. Saute for 2-3 mins.
  5. Add sliced capsicum and stir fry on high flame for 3 mins.
  6. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine.
  7. Add the sauteed baby corn and toss for a min on high flame.
  8. Add 1/4 cup water, the brown sugar and adjust salt if necessary.
  9. Add the corn flour water and combine on high flame, tossing the contents for 3 mins.
  10. Add chopped spring onion greens and combine.
  11. Garnish with more spring onion greens.
  12. Serve hot.
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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