Baby corn & capsicum stir fry

I'd bought a small packet of baby corn over the last weekend. The only dish that came to my mind was Baby corn Manchurian. I dint want to add to our increasing waist line by frying something again this week. So thought of either making a soup or some stir fry. After spending some time on the Internet, was loosing hope of finding what I was looking for as most of the recipes indicated deep frying. I found this recipe of a stir fry here. I was impressed & was happy to find something that suited my need.

Ingredients: -

15-20 baby corn pieces, cut lengthwise

1 large green chili, finely chopped

1 tsp ginger-garlic paste

1 tsp corn flour

1 tsp soya sauce

2 tsps tomato-chili sauce

few slices of capsicum

few slices of onions (optional)

Oil

Salt

Method: -

1. In a pan add a tsp of oil & heat on medium high flame.

2. Add the capsicum slices & saute for a minute or two. The pieces become brown instantly because of high heat. Remove & keep aside.

3. In a cup, combine corn flour, soya & tomato-chili sauce.

4. Add two tablespoons of water & mix well.

5. In the pan add another tsp of oil & saute the baby corn pieces on high flame.

6. After about 5 minutes or when the baby corn pieces are brown, add green chilies & ginger-garlic paste.

7. Mix well.

8. Pour the sauce mixture & stir well so that all the pieces of baby corn are coated with the sauce.

9. Add the roasted capsicum pieces, salt & pepper.

10. Serve it hot as a starter.