Description
Another great Chinese influenced dish, popular restaurant pick. Baby corn on cob deep fried and sauteed in Chinese sauces and stir fried with veggies.| Ingredients | |
|---|---|
| 10 nos | Baby corn |
| 1 no | Onion (cut into big dices) |
| 1 no | Bell pepper/ capsicum (cut into big dices) |
| 7 stks | Spring/green onions (finely chopped) |
| 3 tbsp | Maida |
| 1½ tbsp | Corn flour (white) |
| 3 pinch | Salt (for bhajji) |
| 3 pinch | Black pepper powder (for bhajji)_ |
| 1 pinch | Ajinomoto |
| 1 tsp | Vinegar |
| ¼ tsp | Soy sauce (dark preferred) (for bhajji) |
| 3 tbsp | Water (approx for mixing) |
| 2 tsp | Soy sauce (dark or 4 tsp light soy sauce) |
| 2 tsp | Red chili sauce |
| ½ tsp | Rice wine or white wine vinegar |
| 3 nos | Green chili (slit open) |
| ½ tsp | Ginger (finely minced) |
| ½ tsp | Garlic (finely minced) |
| 1 pinch | Sugar |
| ¼ tsp | White pepper powder |
| ¼ tsp | Salt (or to taste) |
| 2 tsp | Oil (for sauteing) |
| 1 cnt | Oil (for deep frying) |
| ¼ tsp | Corn flour (white) (for gravy) |
| 3 tbsp | Water (approx for cornflour mixing) |
Instructions
Wash the Baby corn in cold water, drain, pat dry with a paper towel. Cut them into 2″ pieces and keep aside. In a bowl, combine maida, cornflour, salt, ajinomoto, black pepper powder, soy sauce , vinegar and water. Mix well to make a thick batter, dip the baby corn pieces and deep fry. Drain in a paper towel and keep aside.
Now heat little oil in a frying pan, add green chili’s, minced ginger, garlic, onions and bell peppers. Fry them over high flame for 2 minutes or until they turn slightly brown on the sides. Now add the fried baby corn pieces along with 2 tsp soy sauce, red chili sauce, white vinegar, white pepper powder, few chopped spring onions, salt and sugar. Fry over medium flame for a minute, add corn flour (mixed in 3 tbsp cold water) and saute until it thicken. Check for salt, garnish with chopped spring onions and serve hot.
Notes
Make it in Indian style by adding little chili powder, cut down on the chili sauces, garnish with coriander instead of spring onions.
White wine or rice wine vinegar are milder, use them if you happen to have or else use regular vinegar.
Most of the sauces comes with salt, so adjust accordingly.
If you don’t have white peper powder use black instead.
Chings Brand sauces are being used for this recipe. Here is a link for the picture, most Indian stores have them or buy online.
9 Comments
Dear Mullai, Fantastic awesme taste…my guests cud'nt at first recognise that it was babycorn in it. Really enjoying ur recipes..u r really amazing!!! thank u very much
Rgds
meera
Hi Mullai ,
The recipe seems to be really appealing and delicious…can i substitute chicken instead of baby corns..what extra spices could be added so that the chicken wont be bland…and i prefer chinese style…
thanx for posting this one…i was looking for this from quite a long time… thanx again. I ll try asap.
hey mullai, i tried this receipe..the taste was awesome..but when i fried the baby corns,everything was sticking one to another and when i prepared the gravy,the coatings of the corn came out..where would have gone wrong?but the taste was really good.
regards
meenuchander
Meenu,
If the batter is too thin or watery, this happens and thats also the reason for the skin spliting off. Try stir frying over medium high flame and just toss, do not stir too much. Better luck next time.
Hi Mullai,
This dish looks delicious. Could you please tell me where to get fresh baby corn is US? I have seen canned and bottled. Never seen fresh. Can bottled/ bottled be used for this recipe?
Thanks in Advance.
Annavai, these are in fact made with canned baby corns!! Fresh ones are hard to get unless you get very lucky. Check your local farmers market, they usually have them or else use the canned ones they are equally good too. Discard the liquid and wash them in cold water before use.
You get fresh baby corn in Harris Teeter.
Wow Mullai,
The picture looks so gud.gud work….sure will give a try and let u know.