Best Chinese Baby Corn And Peppers Recipes

BABY CORN PEPPER FRY

Steps:

• Clean and cut baby corn into thin rounds. You can cut as long thin strips too, but I always cut into thin circles.
• Pressure cook in a small pressure cooker it with little water and salt for a whistle. Quick release the steam.
• In a pan, heat oil and temper with the items given under 'To temper' table, followed by crushed garlic. You can use your garlic press or finely chop too.
• Fry onion till transparent. Add cooked baby corn, salt, ketchup, chilli powder, pepper powder.
• Mix and stir in medium flame for 3 minutes. Drizzle little oil if needed.

STIR-FRIED MUSHROOMS WITH BABY CORN

Steps:

• Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
• Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.

CHINESE BABY CORN AND PEPPERS

Steps:

• In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
• Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
• In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
• Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.

CHICKEN, PEPPER AND CORN STIR-FRY

Steps:

• Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
• Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
• Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.

SOUTHWESTERN CORN AND PEPPERS

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.