Cinese babyorn

Recipes

Cinese babyorn delight

CHESTNUT AND BABY CORN

INGREDIENTS

100 gm water chestnust

100 gm baby corn (boiled)

100 corn flour

Oil, to fry

1 tbsp garlic (chopped)

20 gm onion (diced)

20 gm Capsicum (diced)

2 chillies (sliced)

1 tbsp Hoisin sauce

1 tbsp soya sauce (light)

1 tsp soya sauce (dark)

1/2 tsp sugar

20 gms spring onion

Salt, to taste

METHOD

Dust the water chestnuts with corn flour. Deep-fry them until they crisp and golden brown in colour. Heat the oil in a work separately. Saute garlic, Onion, capsicum, chillies, Hoisin sauce, light and dark soya sauce, sugar and salt togeather and stir well. Add fried water chestnuts, baby corn, spring onion and toss well, Serve.
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MAPU TOFU VEGETABLES

INGREDIENTS

250 gm tofu

15 gm carrot (chopped)

15 gm cauliflower (chopped)

15 gm baby corn (chopped)

15 gm chopped broccoli

20 gm chachoy

10 ml oil

2 gm sichuan pepper

10 gm chop garlic

10 gm ginger

10 gm celery (chopped)

1 tsp chilli paste

Salt, to taste

Ajinomoto, to taste

1/2 tsp seasame oil

1 tsp soya sauce (dark)

10 gm spring onion (diced)

20 gm corn flour

1/2 cup vegetable stock

METHOD

Cut tofu into dics and blanch in hot water. in a pan, heat oil and ginger,chopped vegetables, Sichuan pepper, Chachoy, salt, ajinomoto, chilli paste, soya sauce, celery and saute well. Add vegetable stock into it and mix diced tofu. mix diced tofu. Thicken the gravy with corn flour and cerve it on a garnished plate.
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