How to make Hot Garlic Babycorn -
Babycorns cooked with hot garlic sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Garlic (लहसुन), Babycorns (बेबी कॉर्न)
Cuisine : Chinese
Course : Main Course Vegetarian
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For more recipes related to Hot Garlic Babycorn checkout Garlic Tendli, Lasooni Palak, Garlic Corn Mashed Potatoes, Hara Lehsun aur Aloo ki Sabzi . You can also find more Main Course Vegetarian recipes like Pineapple Curry Methi Tamatar ki Sabzi Khatu Meethu Estew Ishtew - SK Khazana
Hot Garlic Babycorn Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Hot Garlic Babycorn Recipe
Garlic finely chopped 10-12 cloves
Babycorns cut diagonally into 1/2 inch pieces 20-25
Cornflour/ corn starch 4 tablespoons
Oil 3 tbsps + to deep fry
Dried red chillies broken into 2 pieces 2-3
Tomato sauce 4 tablespoons
Vinegar 1 teaspoon
Red chilli paste 2 tablespoons
Hot black bean paste 1 tablespoon
Sugar 1 teaspoon
Salt to taste
Vegetable stock 1 cup
Green capsicum cut into 1/2 inch diamonds 1/2 medium
Yellow capsicum cut into 1/2 inch diamonds 1/2 medium
Onion quartered and layers separated 1 medium
Spring onion bulb sliced thinly 1
Sesame oil (til oil) 1 teaspoon
Red chilli flakes 1 tablespoon
Method
Step 1
Sprinkle two tablespoons of cornflour on the babycorn pieces and mix well. Sprinkle two tablespoons of water if you find it too dry. Heat sufficient oil in a wok and deep fry babycorn for three to four minutes or until crisp.
Step 2
Drain on absorbent kitchen towel. Mix two tablespoons of cornflour in one cup of water.
Step 3
Heat three tablespoons oil in a wok, add red chillies and garlic stir-fry for half a minute. Add tomato sauce, vinegar, red chilli paste, hot black bean paste, sugar and salt.
Step 4
Stir in vegetable stock and continue to cook on high heat for a minute. Add both the capsicums, onion and spring onion and cook for a couple of minutes more.
Step 5
Stir in cornflour mixture and cook till the sauce begins to thicken. Add deep fried babycorn and toss well to coat. Drizzle sesame oil, sprinkle red chilli flakes and serve hot.
Nutrition Info
Calories : 1261 Kcal
Carbohydrates : 108.2 gm
Protein : 18.8 gm
Fat : 83.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
