Chinese Baby Corn And Peppers Food

CHINESE BABY CORN AND PEPPERS

Chinese Baby Corn and Peppers image

Make and share this Chinese Baby Corn and Peppers recipe from Food.com.

Provided by yogiclarebear

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup red bell pepper, cut into 1-inch strips
1 cup green bell pepper, cut into 1-inch strips
1/2 cup onion, chopped
1 (14 ounce) can baby corn, drained
1 garlic clove, minced
1 teaspoon chicken bouillon granule
3 tablespoons water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sesame oil
1 teaspoon vinegar (optional)

Steps:

In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.

Nutrition Facts : Calories 158.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 365, Carbohydrate 32.6, Fiber 4.5, Sugar 6.8, Protein 4.8

VEGETABLES IN HOT GARLIC SAUCE (CHINESE STYLE)

Vegetables in hot garlic sauce (Chinese style) image

Vegetables in hot garlic sauce is a delicious vegan Chinese-style vegetables recipe, perfect to be served with any Asian noodle or rice dish. The combination of crunchy vegetables in a delicious hot and sweet garlicky sauce makes it irresistible.

Provided by Vandana Chauhan

Categories Main Course

Time 30m

Number Of Ingredients 22

Ingredients

1 small onion (diced)
5-6 button mushrooms (diced)
5-6 baby corns (diced)
5-6 French beans (diced)
1.5 cups diced bell peppers
½ cup diced carrot
1 cup broccoli florets
2 tablespoons soy sauce
1 tablespoon red chili sauce (adjust to taste)
1 tablespoon white vinegar
1 teaspoon brown sugar (adjust to taste)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 stalks spring onion or scallion (finely chopped, keep the white and green part separated.)
2-3 whole dried red chilies
1 teaspoon sesame oil
2 tablespoon vegetable oil
2.5 tablespoons corn starch (adjust to get the desired consistency)
1 teaspoon red chili flakes (adjust to taste)
Ground black pepper to taste
Salt to taste
3 cups water (or as required to get the desired consistency)

Steps:

Heat vegetable oil in a wok or large cooking pot. Add chopped vegetables and saute on high flame for 5-6 minutes. The vegetables should be cooked but remain crunchy.
Take out the vegetables on a plate and keep them aside.
In a bowl, mix soy sauce, chili sauce, vinegar, and brown sugar. Keep the sauce mix aside.
Heat sesame oil in a wok. Add chopped garlic, ginger, the white part of spring onion, and dried red chilies. Saute for about a minute.
Add diced onion and saute until it becomes translucent.
Add chili flakes and saute for a few seconds.
Next, add the sauce mix and cook for about 30 seconds.
Add water and let it boil.
While the sauce is boiling, mix corn starch and some water in a small bowl. Add this corn starch slurry to the boiling sauce.
Stir continuously and cook until the sauce thickens.
Add sauteed vegetables and mix. Cook for about 1 -2 minutes and then switch off the stove.
Garnish with chopped spring onion greens.

Nutrition Facts : Calories 94 kcal, Carbohydrate 19 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 306 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

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