Hong Kong Baby Corn Delight

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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and dice onions into 1 inch squares.
  • Soak in water for 1 hour.
  • Dice capsicum into squares.
  • Cut baby corn into 2 inch long pieces diagonally.
  • Grind 3/4 of the tomatoes to a paste.
  • Strain to remove seeds.
  • Remove the skin of the fouth tomato and dice it into 1 inch squares.
  • Take a medium sized bowl.
  • In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
  • Now heat oil in a wok.
  • Add sugar to the oil.
  • Let it caramelise (do not disturb it till it caramelises).
  • Squeeze onions from water and add to oil.
  • Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
  • Add garlic and red chilli powder.
  • Mix well.
  • Continue to fry for 2-3 minutes.
  • Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
  • Next add baby corn and stir fry for 3 more minutes.
  • Mix in diced tomato pieces and the ground paste.
  • Stir fry for a minute.
  • Now mix corn flour in a cup of cold water and pour over the vegetables.
  • Mix gently and cook till gravy becomes thick.
  • Serve with fried rice or noodles.
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