🇨🇳 Chinese Vegetarian

Baby Corn Sweet and Sour

Name: Baby Corn Sweet and Sour
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 4 cloves, minced Ginger; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Sugar; 1 tsp Sichuan Peppercorns; 2 tbsp Peanut Oil; 300 g Baby Corn; 3 tbsp Ketchup; 2 tbsp Rice Vinegar

🇨🇳 Chinese

A fast, fiery wok toss of baby corn with crisp vegetables and a savoury glaze — on the table in under twenty minutes. Ready in 17 minutes including prep.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Ginger4 cloves, minced
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Sugar2 tbsp
Sichuan Peppercorns1 tsp
Peanut Oil2 tbsp
Baby Corn300 g
Ketchup3 tbsp
Rice Vinegar2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.
2
Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the baby corn and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: Sweet and Sour Crispy Baby Corn · on YouTube