Baby Corns In Ginger Sauce Recipe
Ingredients
200 gm baby corns cut into 1" pieces
3 tbsp oil
1/4 tsp ajinomoto
1 tbsp ginger paste
1 tsp finely chopped ginger
1 tsp salt & 1/2 tsp pepper, or to taste
3 tsp soya sauce
3 tbsp tomato ketchup
1/2 tsp sugar
2 tbsp cornflour dissolved in 1 1/2 cups water
1 spring onion greens cut into 1" pieces
Directions
Heat 2 tbsp oil in a wok.
Add baby corns.
Add 1/4 tsp salt and ajinomoto.
Stir fry for 2-3 minutes till cooked.
Remove from wok and keep aside.
Heat 1 tbsp more of oil.
Add chopped ginger.
Stir till ginger turns golden brown.
Add ginger paste.
Cook on low flame for 1/2 minute.
Add the spring onion greens.
Add 3/4 tsp salt and 1/2 tsp pepper.
Stir fry for a few seconds.
Reduce heat.
Add soya sauce, tomato ketchup and sugar.
Cook for 1/2 minute.
Add the stir fried baby corns.
Stir to mix well.
Add the cornflour paste, stirring continuously.
Cook till the sauce turns thick and it coats the baby corns.
Add baby corns.
Add 1/4 tsp salt and ajinomoto.
Stir fry for 2-3 minutes till cooked.
Remove from wok and keep aside.
Heat 1 tbsp more of oil.
Add chopped ginger.
Stir till ginger turns golden brown.
Add ginger paste.
Cook on low flame for 1/2 minute.
Add the spring onion greens.
Add 3/4 tsp salt and 1/2 tsp pepper.
Stir fry for a few seconds.
Reduce heat.
Add soya sauce, tomato ketchup and sugar.
Cook for 1/2 minute.
Add the stir fried baby corns.
Stir to mix well.
Add the cornflour paste, stirring continuously.
Cook till the sauce turns thick and it coats the baby corns.
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By Same Chef
Chef
