Ingredients

The following ingredients have 2 Servings
  • 14 oz can baby corn [this came to around 1.5 cups of baby corn pieces]
  • 3 garlic cloves (minced)
  • 1 green chili (finely chopped)
  • 1 teaspoon grated ginger
  • ½ green pepper or capsicum (finely chopped [or 1 small green pepper])
  • ½ onion (finely chopped)
  • 1 scallion (finely chopped)
  • 1 tablespoon tomato ketchup
  • ½ tablespoon sugar
  • ¼ teaspoon white pepper powder
  • 2 tablespoons + 1 tablespoon oil (1 tablespoon to toast the baby corn)
  • salt (to taste)
  • 1.5 teaspoon soy sauce
  • ½ teaspoon white vinegar
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon all purpose flour
  • 1 tablespoon cornstarch
  • 1.5-2 tablespoons water
  • ¼ teaspoon pepper
  • salt (to taste)

Instruction

  • In a bowl whisk together all purpose flour, cornstarch, salt & pepper [you can also add little red chili powder here for extra spice]. Add 1.5 to 2 tablespoons of water to form a thick paste. Dip the baby corn pieces into the batter.
  • Heat 1.5 tablespoon of oil in a nonstick pan. Toast the dipped baby corn pieces.You can also deep fry the baby corn.
  • Toast till the baby corn is light golden brown. Drain on a paper towel and set aside.
  • In a wok heat 2 tablespoons of oil on medium-high heat. Once the oil is hot, add the minced garlic, grated ginger and chopped green chili. Cook for 1-2 minutes.
  • Increase the heat to high and add the chopped onion and the spring onion whites. Cook for 1-2 minute.
  • Now add chopped green pepper and cook for a minute. The veggies should remain crunchy.
  • In a bowl whisk together all the ingredients listed under "for the sauce"- soya sauce, water, white vinegar and corn starch. Set aside.
  • To the green pepper now add tomato ketchup and mix.
  • Add 1.25 cups of water, sugar and lower the heat to medium.
  • The water will start to simmer, add the prepared sauce to the pan. Also add the white pepper powder.
  • Keep stirring and you will noticed the gravy will start to thicken and will also appear shiny.
  • Add the toasted baby corn pieces and let it simmer for 1-2 minutes.
  • Check salt and adjust to taste.
  • Garnish with spring onion greens and serve baby corn manchurian hot with fried rice or hakka noodles.