Stir-fried baby corn with peppers, cauliflower and carrots

Ingredients for 2 servings:

• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), fresh or frozen, green
• 120 g baby corn
• 0.33 bell pepper(s), red
• 60 g cauliflower florets
• 50 g carrot(s)
• 1 Pepper, red, long, mild
• 2 m.-large tomato(s), fully ripe
• 2 tbsp pickled cucumber(s) (spicy cucumber pieces à la Hong Kong 1, see my recipes in the database)
• 70 g coconut water
• 2 tbsp oyster sauce, vegetarian, (e.g. from Ja Shan Wan)
• 1 tsp chicken stock powder, strong bouillon
• 1 tbsp tomato paste
• 1 tsp sugar, fine
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. Salt and pepper, black, from the mill
• 2 tbsp sunflower oil for frying
• 1 tbsp sesame oil, light, for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A side dish for “Fried Noodles with Chicken, Mushrooms, and Peanuts.” Recipe from Southern Chinese cuisine.

Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash the small green chili pepper, cut crosswise into thin slices, leaving the seeds and discarding the stalk. Wash the fresh baby corn thoroughly and chop any larger pieces into bite-sized pieces. Strain the canned goods, weigh the required amount, and treat as described above. Cut out one-third of the washed red bell pepper lengthwise. Remove the seeds and the light red membranes. Halve the piece lengthwise and cut crosswise into approximately 1 cm wide pieces. From the washed cauliflower, cut off the required number of small florets with approximately 1 cm of stalk from the edge. Rinse the florets. Wash the carrot, trim both ends, peel, and use a corrugated slicer to slice it into approximately 3 mm thick. Remove the stems from the red bell peppers, wash them, halve them lengthwise, remove the seeds and septa, and cut the halves diagonally into approximately 1 cm wide pieces. Wash the tomatoes. Remove the stems. Peel the peppers, quarter them lengthwise, and remove the green stem and seeds. Halve the quarters crosswise. Set aside the spicy cucumber pieces. Mix all the ingredients for the sauce until smooth. Heat both oils in a wok and add the first three ingredients. Stir-fry until the onions are translucent. Add the ingredients from the baby corn to the bell peppers and stir-fry for 2 minutes, then add the tomato and cucumber pieces and stir-fry for another minute. Briefly mix the sauce and deglaze the vegetables. Reduce the heat and let the vegetables simmer with the lid on for 2 minutes. Season the vegetables to taste. Arrange the vegetables on warmed serving plates as a side dish, garnish, and serve. Pictured here is the menu “Mr. Wuh’s 8 Delicacies.” Note: The oyster sauce (Saus Tiram) is available in a vegetarian version. On the label: Oyster-flavored Saus, Vegetarian Saus Tiram, or Shiitake Mushroom. Recipe for the cucumbers: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-a-la-Hongkong.html