John Myers
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Pan-stir Fried Baby Corn with Peppers, Cauliflower and Carrots
The perfect pan-stir fried baby corn with peppers, cauliflower and carrots recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 4 small Onions, red
- 1 medium-sized Cloves of garlic, fresh
- 1 small Chilli, green, fresh or frozen
- 120 g Baby corn, fresh or canned
- 0,333333 Sweet peppers, red
- 80 g Cauliflower florets
- 60 g Carrot
- 1 Hot peppers, red, long, mild
- 2 medium-sized Tomatoes, red, fully ripe
- 2 tbsp Spicy cucumber pieces à la Hong Kong 1, (see appendix)
For the sauce:
- 70 g Coconut water, (Asian shop, drinks)
- 2 tbsp Oyster sauce, vegetarian, (e.g. from Ja Shan Wan)
- 1 tsp Vegetable broth, Kraft bouillon
- 1 tbsp Tomato paste
- 1 tsp Sugar, white, fine
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
To taste:
- Salt and black pepper from the mill
Also:
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
The vegetable:
- Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the fresh baby corn well and chop larger pieces up to the size of mouth and chopsticks. Strain canned goods, weigh the required amount and treat as mentioned above.
- Separate a third lengthways from the washed, red sweet peppers. Remove the grains and the light red partitions. Halve the piece lengthways and cut across into pieces approx. 1 cm wide. From the edge of the washed cauliflower, cut the required amount of small florets with about 1 cm stalk. Rinse the florets. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves diagonally into pieces approx. 1 cm wide. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across. Prepare the spicy cucumber pieces.
The sauce:
- Mix all ingredients for the sauce homogeneously.
Stir-frying:
- Heat the two oils in a wok and add the first three ingredients. Stir fry until the onions are translucent. Add the ingredients from baby corn to hot peppers and stir-fry for 2 minutes, then add the tomato and cucumber pieces and stir-fry for another minute.
Deglaze and simmer:
- Mix up the sauce briefly and deglaze the vegetables with it. Reduce the heat and let the vegetables simmer with the lid on for 2 minutes. Season the vegetables to taste.
Show time:
- Spread on the warmed serving plates as a side dish, garnish and serve. In the picture as menu “The 8 delicacies of Mr. Wuh.
Annotation:
- The oyster sauce (Saus Tiram) is available in a vegetarian version. On the label: Oyster flavored Saus, Saus Tiram vegetarian or Shiitake Mushroom.
Attachment:
- Spicy cucumber pieces, see: Spicy cucumber pieces à la Hong Kong 1 Sambal Bangkok ala Siu, see Sambal Bangkok ala Siu
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