Hong Kong Baby Corn Delight

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 big onions
• 2 green capsicum
• 250 g baby corn
• 4 medium tomatoes
• 2 tablespoons vinegar
• salt
• 2 teaspoons sugar
• 3/4 teaspoon red chili powder
• 2 tablespoons tomato sauce
• 1 tablespoon worcestershire sauce
• 3 garlic flakes
• 2 tablespoons oil
• 1 cup cold water
• 1 1/2 tablespoons cornflour
• 1 teaspoon pepper powder
• 1/2 teaspoon aji-no-moto

Recipe

• 1 peel and dice onions into 1 inch squares.
• 2 soak in water for 1 hour.
• 3 dice capsicum into squares.
• 4 cut baby corn into 2 inch long pieces diagonally.
• 5 grind 3/4 of the tomatoes to a paste.
• 6 strain to remove seeds.
• 7 remove the skin of the fouth tomato and dice it into 1 inch squares.
• 8 take a medium sized bowl.
• 9 in this, mix the sauces, salt, vinegar, tomato paste and pepper together.
• 10 now heat oil in a wok.
• 11 add sugar to the oil.
• 12 let it caramelise (do not disturb it till it caramelises).
• 13 squeeze onions from water and add to oil.
• 14 fry for a minute or two till onions turn golden brown (fry on medium-high flame).
• 15 add garlic and red chilli powder.
• 16 mix well.
• 17 continue to fry for 2-3 minutes.
• 18 now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
• 19 next add baby corn and stir fry for 3 more minutes.
• 20 mix in diced tomato pieces and the ground paste.
• 21 stir fry for a minute.
• 22 now mix corn flour in a cup of cold water and pour over the vegetables.
• 23 mix gently and cook till gravy becomes thick.
• 24 serve with fried rice or noodles.