Ingredients
200 grams baby corn, sliced into 2 lengthwise
4 - 5 green chilly, finely chopped
1 1/2 teaspoons ginger, finely chopped
1 1/2 teaspoon garlic, finely chopped
1 teaspoon soya sauce
2 teaspoons tomato-chilly sauce
1 teaspoon corn flour
a few slices of red and green capsicum
1 tab spoon oil
salt and pepper to taste
Method
Combine the soya sauce, tomato-chilly sauce and corn flour with 2 tablespoons of
water in a bowl. Keep aside.
Heat the oil in non-stick pan; add the baby corn and sauté over a high flame for 4 to
5 minutes.
Add the green chilly, ginger and garlic and sauté for another 2 minutes.
Add the corn flour and sauce mixture.
Mix well over a high flame till the sauce coats the baby corn evenly.
Toss in the capsicum, add salt and pepper and mix well. Serve hot.