Saturday, 9 March 2013

Baby corn Chilly - Chinese Style

Baby corn Chilly is another lovely Chinese starter....
Very simple to make and yet very tasty...
Baby corn is easily available in all vegetable shops these days and that too throughout the year, so this is one starter which you could make quickly and enjoy anytime...

Serves 3
Baby corn - 10 - cut into 4 or 5 pieces
Red chilly paste - 2 tbsp
Garlic - 2 cloves - finely sliced
Ginger - 1 inch - finely sliced
Onion - diced - 1 tbsp
Spring onion - finely chopped - 2 tbsp
Hoisin sauce - 1 tbsp
vinegar - 1 tsp
Salt to taste
pepper powder - 1 tsp
Sugar - 1 tsp
Oil for frying
Corn flour - 1 tbsp

Take a large bowl, put the baby corn pieces along with corn flour and toss them together till baby corn is evenly coated with the corn flour.

Dust of any excess corn flour and then fry the baby corn in hot smoking oil till golden and crispy.
Drain on absorbent kitchen towel and keep aside.

Now take a chinese wok or heavy bottomed pan, keep on high heat, add 1 tbsp oil and when almost smoky,  add the ginger, garlic, onion and red chilly paste and fry well. Now add the Hoisin sauce, pepper powder, salt and sugar to form a thick sauce.
Then add the fried baby corn pieces and mix well till the baby corn pieces are evenly coated with the sauce.
Now add vinegar and spring onions and mix well.
Serve hot.

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