½green pepper or capsicumfinely chopped [or 1 small green pepper]
¼teaspoonwhite pepper powder
2tablespoons+ 1 tablespoon oil1 tablespoon to toast the baby corn
For the sauce
For the batter to dip baby corn
1tablespoonall purpose flour
In a bowl whisk together all purpose flour, cornstarch, salt & pepper [you can also add little red chili powder here for extra spice]. Add 1.5 to 2 tablespoons of water to form a thick paste. Dip the baby corn pieces into the batter.
Heat 1.5 tablespoon of oil in a nonstick pan. Toast the dipped baby corn pieces.You can also deep fry the baby corn.
Toast till the baby corn is light golden brown. Drain on a paper towel and set aside.
In a wok heat 2 tablespoons of oil on medium-high heat. Once the oil is hot, add the minced garlic, grated ginger and chopped green chili. Cook for 1-2 minutes.
Increase the heat to high and add the chopped onion and the spring onion whites. Cook for 1-2 minute.
Now add chopped green pepper and cook for a minute. The veggies should remain crunchy.
In a bowl whisk together all the ingredients listed under "for the sauce"- soya sauce, water, white vinegar and corn starch. Set aside.
To the green pepper now add tomato ketchup and mix.
Add 1.25 cups of water, sugar and lower the heat to medium.
The water will start to simmer, add the prepared sauce to the pan. Also add the white pepper powder.
Keep stirring and you will noticed the gravy will start to thicken and will also appear shiny.
Add the toasted baby corn pieces and let it simmer for 1-2 minutes.
Check salt and adjust to taste.
Garnish with spring onion greens and serve baby corn manchurian hot with fried rice or hakka noodles.