Best 3 Chinese Baby Corn And Peppers Recipes

BABY CORN PEPPER FRY

Steps:

• Clean and cut baby corn into thin rounds. You can cut as long thin strips too, but I always cut into thin circles.
• Pressure cook in a small pressure cooker it with little water and salt for a whistle. Quick release the steam.
• In a pan, heat oil and temper with the items given under 'To temper' table, followed by crushed garlic. You can use your garlic press or finely chop too.
• Fry onion till transparent. Add cooked baby corn, salt, ketchup, chilli powder, pepper powder.
• Mix and stir in medium flame for 3 minutes. Drizzle little oil if needed.

CHINESE BABY CORN AND PEPPERS

Steps:

• In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
• Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
• In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
• Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.

STIR-FRIED MUSHROOMS WITH BABY CORN

Steps:

• Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
• Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.