Ingredients
- 8 baby corns (slit vertically)
- 1 small carrot – cut into ¼” thick round slices
- 2 tbsp capsicum – cut into ¼” cubes
- 1 tbsp oil (preferably sesame)
- 1 tsp grated ginger
- 5-6 flakes garlic – finely chopped
- 2 spring onions – sliced
- 3 cups water, 1 tsp salt
- Mix together
- 1½tsp ginger juice (grate ginger and extract juice)
- 1½ tsp soya sauce
- 1 tsp sugar
- 1 tsp vinegar
- ½ tsp black pepper powder
- salt to taste
- ¼ cup water
- 2 tsp cornflour dissolved in ¼ cup water
Instructions
- Boil 3 cups water with 1 tsp salt. Add baby corn and carrot. Cook until water starts to boil again, about 1 minute. Drain immediately and rinse vegetables in cold water. Keep aside.
- Heat 1 tbsp oil in a wok or a non-stick pan. Add ginger, garlic, green onion and green chilli. Sauté for 1-2 minutes till onions turn transparent.
- Add baby corn, carrot and capsicum and sauté for 3-4 minutes. Reduce flame and add all the ingredients of the sauce mixed together and stir fry for 1 minute on low flame.
- Add cornflour mixture to kitchen, stirring continuously. Stir for 1-2 minutes till thick. Serve with boiled rice, garnished with parsley.