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Babycorn And Mushroom Salad

Delicious babycorn and mushroom salad. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Babycorn, Mushrooms
Cuisine Chinese
Course Salads
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Babycorn And Mushroom Salad

  • 250 grams Babycorn
  • 250 grams Mushrooms
  • 1 tablespoon Garlic , chopped
  • 1 tablespoon Ginger , chopped
  • 2 tablespoons Sweet chilli sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 1 tablespoon Sugar
  • 2 Fresh red chillies , chopped
  • 2 medium Tomatoes , thinly sliced
  • 2-3 Spring onion bulbs , thinly sliced
  • 2 stalks Spring onion greens , chopped

Method

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  1. Boil sufficient water in a deep non-stick pan, add babycorns and mushrooms and blanch for two minutes. Drain and set aside.
  2. Mix together garlic, ginger, sweet chilli sauce, soy sauce, lemon juice, salt, sugar and red chillies in a mixing bowl. Add tomatoes and spring onion bulbs and mix well.
  3. Diagonally slice the babycorns and mushrooms and add to the bowl. Toss to mix. Garnish with chopped spring onion greens and serve immediately.

Nutrition Info

Calories 633
Carbohydrates 108.4
Protein 23.6
Fat 9.9
Other Fiber Zinc- 1.5mg
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