Chilli Baby Corn Recipe

Prepare vegetables

Drain baby corn if canned; if fresh, trim ends and cut into 2–3 cm pieces to make about 400 g. Peel and halve the onion; slice into 1 cm thick wedges. Core the bell peppers, remove seeds, and cut into 2 cm squares. Finely slice the green chilies (remove seeds if you prefer less heat). Mince garlic and grate or finely mince ginger.

Blanch baby corn (optional, for tender crisp)

Bring a small pot of water to a boil with 1/2 tsp salt. Add baby corn and blanch for 2–3 minutes until bright and slightly tender. Drain and immediately plunge into ice water to stop cooking. Drain well and pat dry with kitchen towel.

Make marinade

In a medium bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 2 tbs tomato ketchup, 1 tbs red chili sauce, 1 tsp vinegar, 1 tsp sugar, 1/2 tsp salt (adjust to taste), minced garlic (2 cloves), grated ginger (from 1 tbs), and 1 tbs cornstarch. Add about 40 ml water and whisk to a smooth marinade.

Marinate baby corn

Toss the blanched and dried baby corn in the marinade until evenly coated. Let rest for 10–15 minutes so flavors penetrate. If short on time you may proceed immediately.

Heat wok/pan

Place a wok or large heavy skillet over medium-high heat. Add 2–3 tbs vegetable oil and let it heat until shimmering but not smoking.

Sear marinated baby corn

Add the marinated baby corn in a single layer (work in batches if necessary). Stir-fry for 3–4 minutes until edges get a little char or golden spots and the cornstarch creates a glossy coating. Remove and set aside on a plate.

Cook aromatics and vegetables

If needed add another 1/2 tbs oil to the wok. Add remaining minced garlic (2 cloves), sliced green chilies, and the sliced onion. Stir-fry 1–2 minutes until the onion begins to soften but still has bite. Add the diced green and red bell peppers and stir-fry 2 minutes until peppers are bright and slightly tender-crisp.

Combine and sauce

Return the seared baby corn to the wok. Pour the remaining marinade (if any) and add an additional 60–80 ml water to loosen the sauce. Stir to combine and bring to a simmer. Adjust seasoning with 1 tsp light soy sauce if needed. Cook 1–2 minutes so sauce thickens slightly and coats the vegetables.

Finish

Turn off the heat and drizzle 1 tsp sesame oil. Sprinkle 1 tsp toasted sesame seeds (optional) and white or black pepper. Taste and add a squeeze of half a lime or lemon if you want brightness. Garnish with thinly sliced spring onions (reserve some green parts for topping).

Serve immediately: transfer to a serving dish and serve hot as an appetizer or with steamed rice or noodles as a side. Leftovers keep in the fridge for 2 days; reheat gently in a pan.