## Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe) (Indo Chinese Style)

Discover how to make a delicious and authentic **Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe)** with this easy-to-follow recipe. A traditional **Indo Chinese Appetizer**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes

**Cuisine:** Indo Chinese
**Course:** Appetizer
**Diet:** Vegetarian

### Ingredients for Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe):

* 350 grams Baby corn – cut in small pieces
* 2 Onions – diced
* 3 cloves Garlic – finely chopped
* 1 inch Ginger – finely chopped
* 2 Green Chillies – finely chopped
* 1 Green Bell Pepper (Capsicum) – diced
* Sunflower Oil – for cooking
* 2 teaspoon Soy sauce
* 1 teaspoon Vinegar
* 1 tablespoon Corn flour
* 1 tablespoon Tomato Ketchup
* 2 tablespoon Homemade tomato puree

### Step-by-Step Instructions to Make Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe):

1. first get all the ingredients ready and keep them aside.
2. Combine all the ingredients for the sauce mixture and keep aside.
3. Heat oil in a wok, add the ginger, garlic, green chili, onion, bell pepper and the baby corn.
4. Sprinkle some salt and stir fry the baby corn until cooked through, but yet slightly crisp.
5. Once done, add the prepared chilli sauce mixture into the baby corn stir fry.
6. Stir to combine all the ingredients and cook until the sauce gets well coated to the baby corn.
7. Once done and the sauce has thickened and coated the baby corn well, check the salt and spices and adjust to suit your taste.
8. Once done, turn off the heat, transfer to a serving bowl and serve.
9. Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.

### Tips for the Best Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe):

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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