I am a very impulsive cook. Actually I am quite impulsive with everything in life! I hate planning everything in advance and going by the rules! Fun is in the adventure of cooking without recipes! I never plan my meals. Most of the time I create recipes simply because something needs to be used up!
I had some fresh baby corn in my refrigerator. I was in mood for something Asian and was craving rice badly! I decided to whip up something new once again…
In India people deep fry baby corn a lot. I really enjoy the crispiness of raw baby corn a lot more. But I didn’t want a raw salad with my rice so I decided to stir fry them just enough to add some flavour and get a hot accompaniment for the rice but retain the raw crispiness of the baby corn. I wanted something sweet, tangy and salty so I reached out to a bottle of black bean sauce and used it with some other basic Asian seasonings. Resulting recipe was a keeper for sure! We LOVED it with a steaming hot bowl full of rice!
Try these sticky, sweet and crunchy baby corns next time you want an outstanding ‘under 10 minutes’ recipe for your weekday dinner!
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- 2 cups of fresh baby corn
- 1 tbsp sesame oil
- 1 tbsp black bean sauce
- 1tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp brown sugar
- 1tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 tbsp corn flour/corn starch
- 4tbsp water
- 1 tbsp sesame seeds
Slit the baby corn into long pieces. Place them in a bowl.
Mix black bean sauce, soy sauce, vinegar, brown sugar, garlic and ginger together. Pour it over the baby corn and let it sit for about 10 minutes.
Mix corn flour/corn starch with cold water, stir well and pour it over the marinated baby corn.
Heat oil in a pan and pour the baby corn with all the juices. Stir fry it in high heat. It’ll slowly start to get thick and sticky. Do not overcook it. It should still be crunchy and crisp.
When the liquid turns dark and coats the baby corn, sprinkle with some sesame seeds. Serve over hot rice.