Mushroom Baby Corn Hot Garlic Sauce
Crisp baby corn and earthy mushrooms tossed in a fiery, garlicky sauce. This Indo-Chinese favorite is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with noodles or fried rice.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Vegetables and Sauce Mixture
- b.Bring a medium pot of water to a boil. Add the sliced baby corn and blanch for 2-3 minutes until they are slightly tender but still crisp. Drain immediately and set aside.
- c.In a small bowl, whisk together the light soy sauce, red chilli sauce, rice vinegar, sugar, salt, and black pepper powder. This is your sauce base.
- d.In another small bowl, mix the cornflour with 1/4 cup of water until a smooth, lump-free slurry is formed. Set aside for later.
- 2
Step 2
- a.Stir-fry Aromatics and Vegetables
- b.Heat the vegetable oil in a wok or a large, deep skillet over high heat. Once the oil is shimmering, add the chopped garlic, ginger, and slit green chillies. Stir-fry for 30 seconds until fragrant.
- c.Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender.
- d.Add the quartered mushrooms and the blanched baby corn to the wok. Stir-fry for another 3-4 minutes until the mushrooms have released their moisture and are lightly browned.
- 3
Step 3
- a.Combine and Thicken the Gravy
- b.Reduce the heat to medium-high. Pour the prepared sauce base into the wok, followed by 1 cup of water. Stir well to combine with the vegetables.
- c.Bring the mixture to a vigorous boil.
- d.Give the cornflour slurry a quick stir to recombine it, then slowly pour it into the boiling gravy while stirring continuously to prevent lumps from forming.
- e.Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, gravy-like consistency.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the chopped spring onion greens, reserving some for garnish.
- c.Transfer to a serving dish and garnish with the remaining spring onions. Serve immediately with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your wok is very hot before you start stir-frying. This sears the vegetables quickly, keeping them crisp.
- 2Mise en place is key for stir-frying. Have all your vegetables chopped and sauces mixed before you turn on the heat, as the cooking process is very fast.
- 3To make a 'dry' version of this dish, reduce the water to 1/4 cup and use only 1 teaspoon of cornflour slurry.
- 4Do not overcook the vegetables. They should retain a slight crunch for the best Indo-Chinese experience.
- 5Always re-stir the cornflour slurry just before adding it to the wok, as the cornflour settles at the bottom.
Adapt it for your goals.
Protein
Add 200g of cubed paneer or tofu along with the mushrooms for a protein-rich version. Sauté them until golden before adding to the sauce.
VegetableVegetable
Incorporate other vegetables like broccoli florets, sliced carrots, or different colored bell peppers for more color and nutrients.
Spice LevelSpice Level
For a milder sauce, reduce the amount of red chilli sauce and deseed the green chillies. For extra heat, add a teaspoon of chilli flakes or finely chopped red chillies with the garlic.
FlavorFlavor
Add a teaspoon of toasted sesame oil at the very end (after turning off the heat) for a nutty aroma and flavor.
Why this is on our healthy list.
Rich in Vitamins and Minerals
This dish is a great source of essential nutrients. Mushrooms provide B vitamins and selenium, while capsicum and onions are rich in Vitamin C and antioxidants.
Good Source of Dietary Fiber
The variety of vegetables like mushrooms, baby corn, and capsicum contributes significant dietary fiber, which aids in digestion, promotes gut health, and helps with satiety.
Immunity Boosting Properties
Garlic and ginger are renowned for their natural anti-inflammatory and immune-boosting properties, which can help protect the body against common illnesses.
Low in Calories
As a vegetable-forward dish, it is naturally low in calories and fat, making it an excellent choice for a light yet satisfying meal, especially for those managing their weight.
Frequently asked questions
One serving contains approximately 180-220 calories, excluding any accompaniments like rice or noodles. It's a relatively low-calorie dish packed with vegetables.