corns of any shape size and form are A's favorite , and whenever i see baby corns i can't stop myself from buying it.......i like it in soups, with pasta dishes , pakode and tempura and what not.......it has immense possibilities...
this stirfry is simple and yum....if you like caramelized onions , then it'll become your favorite style of stirfrying veggies.....it is suitable for all veggies which remain firm and crunchy after cooking....like broccoli and cauliflowers and even cabbage if you don't overcook it.
ingredients baby corns chopped in slanted slices ( to absorb more flavors) 1.5 cup
onions chopped in slices 3/4 cup
garlic and ginger chopped in julienne 1 tbsp each
green chillies slit 2 nos.
salt and pepper to taste
dark soya sauce 1 tsp
oil 1 tsp
procedure heat oil in a thick bottomed pan and throw in the chopped ginger, garlic and green chillies and then the onions...add salt at this stage to allow the onions to get browned faster......let the onions get lightly browned , till then the garlic n ginger also release their flavors in the mixture ...
after this add the chopped baby corns n pepper ....mix well and cook covered if the baby corns are a bit mature ( like i used here) ...if the BC's are tender , they just need 2 minutes of further cooking.........
finish with soya sauce...mix well before turning the heat off.....
we had it with multigrain roti......will be good with noodles or brown rice too.
roti or chapati is a staple at our place and we can have any kind of veggie preparation with them.....try rolling this inside a chapati or tortilla .....and tell me..
corns of any shape size and form are A's favorite , and whenever i see baby corns i can't stop myself from buying it.......i like it in soups, with pasta dishes , pakode and tempura and what not.......it has immense possibilities...
this stirfry is simple and yum....if you like caramelized onions , then it'll become your favorite style of stirfrying veggies.....it is suitable for all veggies which remain firm and crunchy after cooking....like broccoli and cauliflowers and even cabbage if you don't overcook it.
ingredients
baby corns chopped in slanted slices ( to absorb more flavors) 1.5 cup
onions chopped in slices 3/4 cup
garlic and ginger chopped in julienne 1 tbsp each
green chillies slit 2 nos.
salt and pepper to taste
dark soya sauce 1 tsp
oil 1 tsp
procedure
heat oil in a thick bottomed pan and throw in the chopped ginger, garlic and green chillies and then the onions...add salt at this stage to allow the onions to get browned faster......let the onions get lightly browned , till then the garlic n ginger also release their flavors in the mixture ...
after this add the chopped baby corns n pepper ....mix well and cook covered if the baby corns are a bit mature ( like i used here) ...if the BC's are tender , they just need 2 minutes of further cooking.........
finish with soya sauce...mix well before turning the heat off.....
we had it with multigrain roti......will be good with noodles or brown rice too.
roti or chapati is a staple at our place and we can have any kind of veggie preparation with them.....try rolling this inside a chapati or tortilla .....and tell me..