Indo Chinese Baby Corn

Everybody loves Indo-Chinese food, especially all the kids enjoy it. Here is a simple recepie for making Indo-Chinese Baby Corn

Ingredients:

- Fresh or Canned Baby Corn - Washed and patted dry

- Cauliflower or Broccoli florets

- Rice Flour

- Corn Starch

- Red Chili Powder

- Salt

- Oil to Fry

- Garlic (2-3 cloves finely chopped)

- Spring Onion (Separate White Onion from green blades and chop)

- Green Capsicum (Bell Pepper)

- Kikkoman Preservative Free Sweet and Sour Sauce

- Kikkoman Soy Sauce

- Thai Sweet Chilli Sauce and

- Schezwan Sauce (substitute with red chili-garlic sauce if not available)

Method:

1. Mix Rice Flour 1/2 cup, Corn Starch (1-1/2 Table spoon) in water. Make sure the mixture is not very runny,

2. Add salt and red chili powder to taste,

3. Dip the baby corns and cauliflower (or broccoli) florets in this mixture so that hey are well coated. Fry and set on a napkin (for oil to drain)

4. In a separate pan heat some oil, add spring onion (white tops only), green capsicum and stir-fry them on medium-high heat.

5. Once onions are translucent, add chopped garlic and fry for another 15-30 seconds

6. To this add some sweet and sour sauce ( I used - Kikkoman Preservative Free Sweet and Sour Sauce), Soy Sauce, Thai Sweet Chili Sauce, Schezwan Sauce (spicy) and a few drops of vinegar. If you don't have Schezwan sauce, you can substitute it with Red Chili-Garlic sauce available at any grocery store or oriental store.

7. To This add the fried baby corn cauliflower and or broccoli florets,

Remember, Soy sauce has salt in it - so adjust salt accordingly,

8. Stir fry on high heat for about 1-2 minutes and take it off the heat in a serving dish

9. Garnish with green spring onion that we had cut and kept aside

10. Stir Fry Baby Corn and Cauliflower, Indo-Chinese E-Style are ready.