Best Awesome Hot Garlic Baby Corn Recipes
AWESOME HOT GARLIC BABY CORN
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
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!
CHINESE STIR FRIED ASPARAGUS WITH BABY CORN
ZWT 6. Another great recipe from Kylie Kwong's Simple Chinese Cooking. I love that this takes no time at all and tastes so fresh. You can use dry sherry if your don't have the shao hsing wine.
Provided by Pesto lover
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash asparagus and snap off tough ends. Peel lower end of stems if necessary. Slice each in half, on the diagonal.
- Heat peanut oil in a hot wok. Add garlic and salt. Stir fry 10 seconds only. Immediately add asparagus and corn and stir fry for one minute.
- Add wine, oyster sauce, vinegar, sugar and sesame oil. Stir fry 1 minute.
- Pour in chicken stock and stir fry 1 minute. Add spring onions and stir fry for 30 seconds or until asparagus and corn are just tender. Do not over-cook.
- Serve immediately.
Nutrition Facts : Calories 149.1, Fat 8, SaturatedFat 1.4, Cholesterol 0.6, Sodium 1088.8, Carbohydrate 17.3, Fiber 3.5, Sugar 4.1, Protein 4.8
NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN
I came across this wonderful recipe that had an equally pretty picture accompanying it, in the newspaper, months ago! Luckily, I had cut it and saved it in a little bag in my little room. Tonight, I wanted to make something nutritious, tasty and different from usual food. I opened up the bag, and, found this! I made it for dinner tonight and we enjoyed it with hot rotis. I enjoyed it with white bread! It tastes really good. It got praises from all of us. Many thanks to 'City Times' for carrying this recipe in their newspaper.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
- Then, put them in chilled cold water for a while.
- Drain.
- Keep aside.
- Put babycorn in a bowl and add plenty of water.
- Allow to boil until babycorn is three-fourth cooked.
- Heat oil in a skillet.
- Add bayleaf, cumin seeds and cardamoms.
- Allow cumin seeds to crackle.
- Once they stop crackling, add ginger and garlic.
- Saut'e until their raw smell is gone and garlic is lightly browned.
- Add onions and saut'e till brown.
- Add green chillies and turmeric powder and mix well.
- Add tomato.
- Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
- Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
- Mix well.
- Cover.
- Cook on medium-high flame for 10 minutes, stirring two-three times in between.
- Uncover.
- Mix well.
- Garnish with corriander leaves.
- Serve immediately with hot rotis for a fantastic dinner/lunch!
Nutrition Facts : Calories 131, Fat 7.7, SaturatedFat 1.1, Sodium 638.7, Carbohydrate 14.7, Fiber 3.2, Sugar 2.9, Protein 3.6
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