Hot Garlic Babycorn

Main Ingredients	Garlic, Babycorns
Cuisine	Chinese
Course	Main Course Vegetarian
Prep Time	Preparation Time
Cook time	Cooking Time
Serve
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Hot Garlic Babycorn

• 10-12 cloves Garlic finely chopped
• 20-25 Babycorns cut diagonally into 1/2 inch pieces
• 4 tablespoons Cornflour/ corn starch
• 3 tbsps + to deep fry Oil
• 2-3 Dried red chillies broken into 2 pieces
• 4 tablespoons Tomato sauce
• 1 teaspoon Vinegar
• 2 tablespoons Red chilli paste
• 1 tablespoon Hot black bean paste
• 1 teaspoon Sugar
• to taste Salt
• 1 cup Vegetable stock
• 1/2 medium Green capsicum cut into 1/2 inch diamonds
• 1/2 medium Yellow capsicum cut into 1/2 inch diamonds
• 1 medium Onion quartered and layers separated
• 1 Spring onion bulb sliced thinly
• 1 teaspoon Sesame oil (til oil)
• 1 tablespoon Red chilli flakes

Method

1. Sprinkle two tablespoons of cornflour on the babycorn pieces and mix well. Sprinkle two tablespoons of water if you find it too dry. Heat sufficient oil in a wok and deep fry babycorn for three to four minutes or until crisp.
2. Drain on absorbent kitchen towel. Mix two tablespoons of cornflour in one cup of water.
3. Heat three tablespoons oil in a wok, add red chillies and garlic stir-fry for half a minute. Add tomato sauce, vinegar, red chilli paste, hot black bean paste, sugar and salt.
4. Stir in vegetable stock and continue to cook on high heat for a minute. Add both the capsicums, onion and spring onion and cook for a couple of minutes more.
5. Stir in cornflour mixture and cook till the sauce begins to thicken. Add deep fried babycorn and toss well to coat. Drizzle sesame oil, sprinkle red chilli flakes and serve hot.

Nutrition Info

Calories	1261
Carbohydrates	108.2
Protein	18.8
Fat	83.8