Mushroom Baby Corn Hot Garlic Sauce

Name: Mushroom Baby Corn Hot Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g mushroom (button, washed, halved or quartered); 150 g baby corn (cut into 1-inch pieces, blanched); 4 tbsp cornstarch (divided: 3 tbsp for coating, 1 tbsp for slurry); 2 tbsp all-purpose flour (for coating); 1 pinch salt; 1 pinch black pepper (freshly ground); 3 tbsp oil (for stir frying); 10 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 4 pcs green chili (slit lengthwise); 6 pcs dried red chili (broken into pieces, seeds removed); 1 pcs onion (medium, cut into petals or cubes); 1 pcs bell pepper (medium, cubed); 2 tbsp soy sauce; 2 tbsp red chili sauce; 2 tbsp tomato ketchup; 1 tbsp white vinegar; 0.5 tsp sugar; 0.25 cup water (for slurry); 2 tbsp spring onion (greens, finely chopped for garnish); 1 tsp sesame seed (toasted, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Juicy mushrooms and tender baby corn tossed in a fiery, garlicky Indo-Chinese sauce. The heat from fresh red chilies and the punch of garlic make this a crave-worthy appetizer or side dish that comes together in under 30 minutes.

PREP

15m

COOK

20m

SERVES

1 KATORI

251 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Blanch the baby corn and prep the vegetables.
1.Bring a small pot of water to a boil. Add baby corn pieces and blanch for 2 minutes.
2.Drain and immediately rinse under cold water to stop cooking. Pat completely dry with a kitchen towel.
3.In a mixing bowl, combine mushrooms, blanched baby corn, 3 tbsp cornstarch, all-purpose flour, a pinch of salt, and a pinch of black pepper.
4.Toss well so every piece is lightly and evenly coated.
TIPMake sure the vegetables are bone-dry before coating — moisture makes the batter gummy.
fry · ~8 min
Shallow fry the coated vegetables.
1.Heat 1.5 cups of oil in a wok or heavy-bottomed pan over medium-high heat until shimmering.
2.Carefully slide in the coated mushrooms and baby corn in a single layer. Do not overcrowd.
3.Fry for 3-4 minutes, turning occasionally, until golden and crisp.
4.Remove with a slotted spoon and drain on paper towels. Set aside.
TIPFry in two batches if needed. Crowding the pan drops the oil temperature and makes them soggy.
prep · ~2 min
Mix the sauce and cornstarch slurry.
In a small bowl, whisk together soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and 0.25 tsp salt. In another bowl, mix 1 tbsp cornstarch with 1/4 cup water to make a smooth slurry. Keep both ready.
saute · ~4 min
Stir fry the aromatics and vegetables.
1.Wipe the wok clean. Heat 3 tbsp of fresh oil over high heat until it just begins to smoke.
2.Add chopped garlic and ginger. Stir fry for 20 seconds until fragrant.
3.Toss in slit green chilies and broken dried red chilies. Fry for another 20 seconds.
4.Add onion petals and cubed bell pepper. Stir fry on high heat for 2 minutes. They should remain crunchy.
TIPKeep the vegetables moving constantly on high heat — you want a slight char, not steamed veggies.
mix · ~3 min
Combine the sauce and fried vegetables.
1.Pour the prepared sauce mixture into the wok. Stir and let it bubble for 30 seconds.
2.Give the cornstarch slurry a quick stir and pour it in. Stir continuously until the sauce thickens and turns glossy (about 1 minute).
3.Add the fried mushrooms and baby corn. Toss vigorously for 1-2 minutes until every piece is evenly coated.
TIPToss gently so you don't knock the crispy coating off the fried vegetables.
garnish · ~1 min
Garnish and serve immediately.
Transfer to a serving plate. Sprinkle generously with chopped spring onion greens and toasted sesame seeds. Serve hot.
TIPThis dish waits for no one — the sauce will soften the crisp coating if it sits too long.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the baby corn for exactly 2 minutes, then plunge into ice water to lock in crunch.
2
Pat the mushrooms and baby corn bone-dry before coating to prevent a gummy batter.
3
Fry the coated vegetables in small batches so the oil stays hot and the crust crisps up.
4
Keep the wok heat high during stir-frying to get a slight char without steaming the veggies.
5
Toss the fried vegetables gently into the sauce to avoid knocking off the crispy coating.
6
Serve this dish immediately — the sauce softens the crunch if it sits too long.

RECIPE VARIATIONS

Adapt it for your goals.

Low Oil

Low-Oil

Skip the shallow fry and instead air-fry the coated mushrooms and baby corn at 200°C for 10 minutes. You'll get a nearly identical crunch with far less fat.

High Protein

High-Protein

Add 150 g of paneer cubes (coated with the same cornstarch-flour mix) along with the mushrooms and baby corn for a heartier, protein-rich version.

Vegan

This recipe is already vegan as written — just confirm your red chili sauce and ketchup are free from animal-derived additives like honey or anchovies.

Smoky Spicy