Hot Garlic Babycorn Babycorns cooked with hot garlic sauce By Sanjeev Kapoor 26 Feb 2016 in Recipes Course New Update Main Ingredients Garlic, Babycorns Cuisine Chinese Course Main Course Vegetarian Prep Time Preparation Time Cook time Cooking Time Serve Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Hot Garlic Babycorn 10-12 cloves Garlic finely chopped 20-25 Babycorns cut diagonally into 1/2 inch pieces 4 tablespoons Cornflour/ corn starch 3 tbsps + to deep fry Oil 2-3 Dried red chillies broken into 2 pieces 4 tablespoons Tomato sauce 1 teaspoon Vinegar 2 tablespoons Red chilli paste 1 tablespoon Hot black bean paste 1 teaspoon Sugar to taste Salt 1 cup Vegetable stock 1/2 medium Green capsicum cut into 1/2 inch diamonds 1/2 medium Yellow capsicum cut into 1/2 inch diamonds 1 medium Onion quartered and layers separated 1 Spring onion bulb sliced thinly 1 teaspoon Sesame oil (til oil) 1 tablespoon Red chilli flakes Method 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. Drain on absorbent kitchen towel. Mix two tablespoons of cornflour in one cup of water. 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. 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. 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 Carbohydrates 108.2 Protein 18.8 Fat 83.8 #Babycorns #Garlic #Oil #Salt #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article