For Indo Chinese lovers, here is a quick and easy recipe for a spicy mouth-watering appetizer. And, this recipe does not require any deep frying so don’t worry about those extra calories. I made this dish with baby corn but you can also use other vegetables like cauliflower, bell peppers or carrots.
Serving size: 2
Preparation time (for the marinate) – 15 minutes
Cooking time – 10 minutes
Whole Baby corn – 500g
(I used 2 cans of baby corn. You can find them at HEB in the regular canned vegetable section or in the Asian aisle)
For the marinate:
Corn flour – 2 tbsp
Sriracha sauce (chilli sauce) – 1 tbsp
Soy sauce – 1tbsp
Vinegar – 1tbsp
Ginger-garlic paste – 1 ½ tsp
For the sauce:
Spring onion – 1 cup (I used chopped buls for sautéing and chopped green stalk for garnishing)
Garlic – 7-8 wedges (finely chopped)
Sriracha sauce – 1 tbsp
Soy sauce – 1/2 tbsp
Vinegar – 1/2 tbsp
Tomato ketchup- 1½ tbsp
Green chilles – 3 (slit lengthwise)
Step 1: Marinate the baby corn:
1. In a large bowl add all the ingredients for the marinate and make a thick paste by adding little bit of water.
2. Slit the baby corn lengthwise and mix it nicely with the marinate and let it sit for about 10- 15 minutes.
Step 2: Sauté
1. In a sauté pan, add 2 tsps of olive oil and sauté marinated baby corn. (Some people like to deep fry the baby corn but I’m not a huge fan of deep frying. Since baby corn is so tender sautéing for about 4-5 minutes is sufficient to cook it, making it nice and crunchy)
2. In a hot wok add 1tsp of olive oil and add the chopped bulbs of spring onion and chopped garlic. Sauté till it turns golden brown (3-4 minutes). Now add the rest of the ingredients for the sauce (green chilies, sriracha, soy sauce, ketchup and vinegar). Sauté for another 2 minutes.
3. Now throw in the baby corn and mix it with the other ingredients and sauté it for another 2-3 minutes. Garnish with the chopped green stalk of the spring onion.