Chinese style baby corn

Chinese baby corn is an Indian style spicy dish it can be good starter goes well with Hakka noodle or fried rice.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Side Dish, Snack

Cuisine Indian, Indo Chinese

Servings 4 people

Ingredients

1 pack baby corn cut into long strips
1 tbsp. cornflour
1/2 tsp. soy sauce
1/2 tsp. chilli sauce
4 tbsp. green onion finely chopped
1 medium capsicum cut into long thin strips
4-5 clove garlic minced
2 tbsp. olive oil
As salt and black pepper as per taste
1 tbsp. chopped green onion for Garnishing.

Instructions

First, cut baby corn into 4 pieces in lengthwise. Mix cornflour with little water to avoid lump.
Heat oil in frying pan ,add the minced garlic cook till light brown colour then add baby corn and sauté for 1 minute on high flame, add capsicum stir add corn flour ,soy sauce, chilli sauce, salt and mix well cook another 1 minute add chopped green onion toss well. Serve hot.
Garnish with chopped green onion.

Notes

Indian Chinese food is a combination of Indian spices and Chinese cooking techniques. Indo-Chinese popular cuisine in India. It was developed by a Chinese migrant who lives in Calcutta. The most popular Indian Chinese street food is a noodle and momos.

Chinese baby corn is a spicy Indian dish. I like to serve it with noodles or Chinese fried rice or enjoy it as a snack.

1 pack of baby corn, cut into long strips.
1 tbsp. cornflour
1/2 tsp. soy sauce
1/2 tsp. chili sauce
4 tbsp. Green onion finely chopped.
1 medium capsicum (bell pepper), cut into long thin strips.
4-5 cloves garlic, minced.
2 tbsp. olive oil
Salt and black pepper, to taste
1 tbsp. Chopped green onion for garnishing.

Instructions:

Prepare the Baby Corn:

Start by cutting the baby corn into long strips (about 4 pieces per corn). This will help it cook evenly and give it a nice texture when stir-fried.

Make Cornflour Slurry:

In a small bowl, mix the cornflour with a little water to make a smooth slurry. This will help thicken the sauce later and ensure no lumps in the dish.

Cook Garlic:

Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the minced garlic and sauté until it turns a light golden brown, releasing a delightful aroma.

Add Baby Corn and Vegetables:

Next, add the cut baby corn to the pan and sauté for about 1 minute, stirring constantly on high flame. This will give the corn a crispy texture.

Add the thinly sliced capsicum and sauté for another minute. The capsicum should remain slightly crisp, adding a fresh crunch to the dish.

Make the Sauce:

Now, add the cornflour slurry, soy sauce, and chili sauce to the pan. Stir everything well to coat the vegetables with the sauce.

Season with salt and black pepper to taste. Mix everything, and cook for an additional minute, allowing the sauce to thicken and coat the baby corn and vegetables perfectly.

Final Touch:

Once the vegetables are well-coated in the sauce, add the chopped green onion and toss everything together. The green onion adds a burst of freshness and color to the dish.

Serve and Garnish:

Transfer the stir-fry to a serving dish and garnish with additional chopped green onions for a pop of color and flavor. Serve hot, and enjoy this delicious, crunchy baby corn stir-fry!

Tips:

Feel free to add other vegetables like carrots or mushrooms to customize the dish.
If you want a more spicey version, increase the chili sauce or add a dash of red pepper flakes.
Serve with steamed rice or as a side to your favorite Asian main course.

This easy baby corn stir-fry is an amazing dish to whip up quickly. With minimal ingredients and simple steps, you can enjoy a delicious and nutritious meal that will satisfy your cravings. Whether you’re cooking for yourself or your family, this recipe is bound to be a hit! Don’t forget to share your feedback! More snacks recipes