Chili Baby Corn

I have noticed that craving for fried and spicy-saucy food increases during the monsoons.Its been raining on and off these days and yesterday,I was craving for it.

So,the only solution to cheer up my gloomy day was to prepare something spicy and fried.I prepared a saucy,Indo-Chinese starter and I think,almost everyone orders its at any restaurants too.

Lets go over the Ingredients:

500 gm baby corn,washed and cut into 1 inch pieces.
2 small onions,diced.
3-4 tablespoon of spring onion,greens.
1 tablespoon of chopped garlic.
1 tablespoon of chopped ginger.
2 teaspoon of soy sauce.
2 teaspoon of vinegar.
1 tablespoon of corn flour.
1/2 tablespoon of sugar.
1 large green capsicum,diced.
3 tablespoon of Chinese Parsley,chopped.
1 1/2 tablespoon of tomato sauce.
1 teaspoon green chili,finely chopped.
Salt to taste.
Oil as required.
Water as required.

Marinade:

A pinch of black pepper.
1/4 teaspoon of ginger-garlic paste.
1 tablespoon of corn flour
Salt to taste.
Water as required.

Method:

Marinate the baby corns in the mixture,it should just coat the corns,so use water as per the requirement.

Now in a Chinese wok,heat oil and deep-fry the corns until brown and crispy.Remove and let the oil soak on a kitchen towel and set aside.

Heat oil in the same wok again,add the chopped ginger and garlic and saute.Then add the onions and chopped spring onions and saute for 2-3 mins.

Then add the capsicum and stir fry,add green chili,tomato sauce,soy sauce,vinegar,sugar and then add the baby corn and toss well.

Add 1/4 cup water and salt.Then add little cornflour mixed in water and toss all the contents,for another 2-3 mins.You'll find that it becomes thick.

Garnish with chopped parsley.

Serve it on a bed of crispy fried potato strings (Optional).