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.
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