Baby Corn Manchurian

Babycorn stir fried in spicy manchurian sauce. It is a crunchy starter that tastes delicious. Baby Corn Manchurian is a popular Indo-Chinese recipe made from crisp baby corn pieces tossed in Chinese sauces. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 09 Aug 2019 in Recipes Course

New Update

Main Ingredients	Babycorns, Oil
Cuisine	Chinese
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	6-10 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Veg

Ingredients list for Baby Corn Manchurian

16-18 Babycorns slit
1 teaspoon Oil
6-8 chopped Garlic cloves
1/2 inch piece Ginger , chopped
2 sliced Spring onions
1/2 cup Vegetable stock
1 tablespoon Soy sauce
to taste Salt
1/2 teaspoon Black pepper powder
1 teaspoon Cornflour/corn starch
2 stalks Spring onion greens , sliced

Method

Heat oil in a pan, add garlic and ginger and sauté. Add spring onions and stir fry for a minute. Add baby corns and stir fry till they are tender.
Add vegetable stock, soya sauce, salt, pepper and add cornflour dissolved in two tablespoons of water. Cook till the gravy is smooth and glossy.
Serve hot, garnished with sliced spring onion greens.

Nutrition Info

Calories	615
Carbohydrates	113.9
Protein	20.5
Fat	8.7

#Babycorns #Garlic cloves #Ginger #Oil #Salt #Spring onion greens #Spring onions