🇨🇳 Chinese

Baby Corn Braised

Name: Baby Corn Braised
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 tsp Sichuan Peppercorns; 500 ml Stock or Broth; 2 tbsp Peanut Oil; 300 g Baby Corn; 2 tbsp Shaoxing Wine

🇨🇳 Chinese

Low-and-slow braised baby corn in a deeply savoured sauce — fork-tender and rich with aromatics. Ready in 60 minutes including prep.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
Sugar1 tbsp
Sichuan Peppercorns1 tsp
Stock or Broth500 ml
Peanut Oil2 tbsp
Baby Corn300 g
Shaoxing Wine2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the baby corn deeply in the Peanut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the sichuan peppercorns.
3
Return the baby corn, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the baby corn yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Yummy Baby Corn Stir Fried Recipe - Baby Corn Cooking - Cooking With Sros · on YouTube