Follow these steps for perfect results
Baby corn
cut to 1.5 inch
Corn flour
Green bell pepper
thinly sliced
Spring Onion
finely chopped
Green Chillies
finely chopped
Garlic
Ginger
Red Chilli sauce
Sweet and Spicy Red Chilli Sauce
Dark soy sauce
Salt
Pepper
Spring Onion Greens
chopped
Cut baby corn into 1.5-inch pieces.
Toss baby corn with corn flour, salt, and pepper.
Heat 1 teaspoon of oil in a heavy-bottomed pan.
Add corn flour-coated baby corn and stir-fry on low to medium heat.
Cover the pan and cook until lightly tender (5-10 minutes), stirring occasionally.
Remove cooked baby corn and set aside.
Heat 1 tablespoon of oil in a wok or stir-fry pan.
Add bell pepper, green chillies, and spring onion bulbs.
Stir-fry on high heat until bell peppers are lightly tender.
Add red chilli sauce, sweet and spicy red chilli sauce, and dark soy sauce.
Add cooked baby corn and stir-fry on high heat to coat with sauces.
Stir-fry for 3-4 minutes until the sauce thickens.
Garnish with spring onion greens.
Serve hot as an appetizer or main dish.
Expert advice for the best results
Ensure baby corn is fully cooked before adding to the sauce.
Adjust the amount of chilli sauce to your preferred spice level.
Everything you need to know before you start
15 mins
Can be prepped ahead of time by cutting vegetables and cooking baby corn.
Garnish with chopped spring onions and a sprinkle of sesame seeds.
Serve hot as an appetizer.
Serve as a side dish with noodles or rice.
Pairs well with spicy dishes.
Discover the story behind this recipe
A popular adaptation of Chinese cuisine to Indian flavors.
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