Best 3 Chinese Baby Corn And Peppers Recipes
**Unveil the Culinary Delights of Chinese Baby Corn and Peppers: A Symphony of Flavors and Textures**
Embark on a culinary journey to the heart of Chinese cuisine with our tantalizing recipes featuring baby corn and peppers. From the vibrant stir-fry to the savory soup and the lip-smacking pickle, each dish is a testament to the harmonious blend of flavors and textures that define Chinese cooking.
Our stir-fry recipe presents a colorful medley of baby corn, bell peppers, and succulent chicken, coated in a delectable sauce that tantalizes the taste buds with its sweet, savory, and slightly spicy notes. The baby corn adds a delightful crunch, while the peppers bring a pop of color and a refreshing crunch.
For a comforting and nourishing meal, our baby corn and pepper soup is a must-try. This hearty soup features tender baby corn, crisp peppers, and aromatic ginger, simmered in a flavorful broth that warms the soul and delights the senses.
If you're looking for a tangy and piquant treat, our baby corn pickle recipe is sure to satisfy your cravings. Marinated in a blend of spices, vinegar, and sugar, the baby corn takes on a delightful sour and spicy flavor that is perfect as an appetizer or a side dish.
So, get ready to embark on a culinary adventure and explore the diverse flavors of Chinese cuisine with our enticing recipes featuring baby corn and peppers. From the vibrant stir-fry to the savory soup and the tangy pickle, these dishes promise an unforgettable gastronomic experience.
CHINESE BABY CORN AND PEPPERS
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
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
BABY CORN PEPPER FRY
Baby corn pepper fry, simple, quick stir fry with baby corn. Goes well as side dish for rice based lunch menu. Stepwise photos.
Provided by Raks Anand
Categories Side Dish
Number Of Ingredients 11
Steps:
- Clean and cut baby corn into thin rounds. You can cut as long thin strips too, but I always cut into thin circles.
- Pressure cook in a small pressure cooker it with little water and salt for a whistle. Quick release the steam.
- In a pan, heat oil and temper with the items given under 'To temper' table, followed by crushed garlic. You can use your garlic press or finely chop too.
- Fry onion till transparent. Add cooked baby corn, salt, ketchup, chilli powder, pepper powder.
- Mix and stir in medium flame for 3 minutes. Drizzle little oil if needed.
STIR-FRIED MUSHROOMS WITH BABY CORN
Here is a Thai vegetable side dish with plenty of Chinese influences. Utilize whatever mushrooms are in season, such as straw, button, het kone or shiitake mushrooms.
Provided by wiley
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
- Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 8.3 g, Fat 0.9 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 448.2 mg, Sugar 3.3 g
Tips:
- Use fresh baby corn and bell peppers: Fresh vegetables will have a better flavor and texture than frozen or canned vegetables.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of stir-frying.
- Stir-fry the vegetables over high heat: This will help them cook quickly and retain their crunch.
- Add the sauce at the end of cooking: This will prevent it from burning.
- Serve the baby corn and peppers immediately: They are best enjoyed fresh out of the pan.
Conclusion:
This stir-fried baby corn and peppers recipe is a quick, easy, and delicious way to enjoy these healthy vegetables. The dish is packed with flavor and makes a great side dish or main course. With a few simple tips, you can make sure that your baby corn and peppers turn out perfectly every time. So next time you're looking for a healthy and flavorful meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #side-dishes #vegetables #asian #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #corn #onions #peppers
You'll also love
