Garlic Babycorn

Ingredients

• 16-20 babycorns
• 3 tablespoons oil
• 3 teaspoons soy sauce
• 3 teaspoons chilli sauce
• 4 tablespoons oil + to deep fry
• 2 spring onions, sliced
• 10-12 garlic cloves , 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
• Salt to taste
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon MSG
• 2 stalks spring onion greens, chopped

Method

1. 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.
2. 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.
3. 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.
4. Serve hot.