Garlic Babycorn Baby corns in garlic flavoured sauce. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 23 Jun 2014 in Recipes Course New Update Main Ingredients Babycorns, Garlic Cuisine Chinese Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Garlic Babycorn 16-20 Babycorns 3 tablespoons Garlic 3 teaspoons Soy sauce 3 teaspoons Chilli sauce 4 tablespoons Oil + to deep fry 2 Spring onions, sliced 10-12 cloves Garlic, chopped 10-12 Cashewnuts 1 medium Green capsicum, cut into thin strips 1 medium Red capsicum,cut into thin strips 1 medium Yellow capsicum, cut into thin strips to taste Salt 1/4 teaspoon White pepper powder 1/4 teaspoon MSG 2 stalks Spring onion greens, chopped Method Take halved babycorns in a bowl; add one-tablespoon cornflour, one-teaspoon of soy sauce, one teaspoon of chilli sauce and mix. Heat sufficient oil in a deep pan and deep-fry the baby corns. Drain and place on absorbent paper. Heat oil in a pan, add sliced spring onions and stir-fry. Add chopped garlic and mix. Add cashewnuts, remaining soy sauce, remaining chilli sauce and mix. Add the three capsicums and stir. Add fried babycorns and stir. Add salt, pepper and MSG. Blend the remaining cornflour with a little water in a bowl. Add it to the pan and cook for a minute more. Transfer onto a serving dish and garnish with spring onion greens. Serve hot. #Babycorns #Cashewnuts #Garlic #MSG #Oil #Salt #Soy sauce Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article