Awesome Hot Garlic Baby Corn Recipes

AWESOME HOT GARLIC BABY CORN

Awesome Hot Garlic Baby Corn image

I have been having a craving for baby corn of late and this is one recipe I enjoyed cooking and serving my family. I hope you enjoy it too! I found this recipe in the Young Times magazine's "Health" column by Sanjeev Kapoor under the article "The gifted garlic". Did you know that garlic-based cures were first used by the Egyptians who were the first to practice medicine as we know it today. For them, the garlic bulb represented the cosmos; the extra skins the various stages of heaven and hell; the arrangement of the cloves represented the Solar System and eating garlic, therefore, symbolised the union of man and the universe, nourishing not only the body, but also the spirit. Now when you look at a clove of garlic, you know the story behind it and a little bit more than a layman does;-) Enjoy the dish!

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

20 -25 baby corn, washed, trimmed and cut diagonally into 1 1/2 inch pieces
4 tablespoons cornflour
3 tablespoons oil
oil, to deep fry
1/2 medium green bell pepper, washed, stems removed, deseeded and cut into 1/2 inch sized pieces
1/2 medium red bell peppers or 1/2 medium yellow bell pepper, stems removed, de-seeded and cut into 1/2 inch sized pieces
2 -3 whole red chilies, stems removed
1 spring onion, washed, trimmed and finely sliced
1 medium onion, peeled, washed and cut into quarters
10 -12 garlic cloves, peeled, washed and finely chopped
4 tablespoons tomato sauce
1 tablespoon vinegar
2 tablespoons red chili paste
1 tablespoon hot black bean paste
1 teaspoon sugar
salt
1 cup vegetable stock
1 tablespoon sesame oil
1 tablespoon red chili pepper flakes

Steps:

Sprinkle 2 tbsp cornflour over the baby corn in a bowl and mix well.
If it is too dry, sprinkle 2 tbsp of water.
Heat enough oil in a wok to deep fry the baby corn.
Once the oil is hot, deep-fry the baby corn for 3-4 minutes or until it is crisp on either side.
Drain on clean absorbent paper kitchen towels.
Break the red chillies into two.
Separate each layer of the quartered onions.
Blend 2 tbsp cornflour in a cup of water.
Heat oil in a wok. Add the red chillies and chopped garlic. Stir-fry it briefly.
Add tomato sauce, vinegar, red chili paste, hot black bean paste, sugar and salt to taste.
Now, gently stir in the vegetable stock.
Cook on high heat for a minute.
Add onions and bell peppers. Cook for 10 more minutes, stirring every 2 or 3 minutes.
Stir in the blended cornflour. Cook until the mixture starts to thicken.
Add the deep fried baby corn.
Toss well to coat.
Now, drizzle sesame oil and sprinkle red chili flakes over it.
Serve hot with hot garlic fried rice!
Enjoy!

PICKLED BABY CORN

Pickled Baby Corn image

I am posting this recipe as a request and have never tried this recipe. It's out of the Bernardin Guide to Home Preserving.

Provided by Diana Adcock

Categories Asian

Time 1h

Yield 6 pints

Number Of Ingredients 9

Ingredients

11 cups prepared baby corn, husked,silk removed and blanched for 3 minutes
4 teaspoons finely chopped red peppers
2 teaspoons finely chopped green peppers
2 teaspoons finely chopped hot green peppers
2 teaspoons minced garlic
5 cups white vinegar
1 2/3 cups granulated sugar
1 2/3 cups water
4 teaspoons pickling salt

Steps:

Prepare 6 pint jars with lids.
Combine the red pepper, green pepper, hot green pepper and garlic.
Toss and set aside.
Prepare liquid by combining vinegar, sugar, water and pickling salt in a large stainless steel or enamel saucepan.
Bring to a boil-boil for 5 min.
Add the corn and return to a boil for 2 min.
Divide the pepper mixture evenly between each jar, pack the corn in snugly and add boiling liquid leaving 1/2 inch head space.
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 522.1, Fat 4.1, SaturatedFat 0.5, Sodium 1565.9, Carbohydrate 115.4, Fiber 6.7, Sugar 68.9, Protein 9.4

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