Chilli Baby Corn (Manchurian) Recipe

The Chilli Baby Corn is one of the most simplest dishes you can make in a jiffy for parties. So simple, that even if you have a fear to try new dishes, this one can be right up your alley. 

Cooking time
20 min


    • 15 baby corns, cut into 1.5 inch size pieces
    • 1 packet Saffola Chinese Oats
    • 2 green bell peppers, thinly sliced
    • 5 to 6 spring onions, finely chopped with the bulb and leaves kept separate
    • 2 green chillies, finely chopped
    • 2 cloves of garlic
    • an inch piece of grated ginger
    • 1 teaspoon of schezwan sauce (or any other red chilli sauce)
    • 1 tablespoon of sweet chilli sauce (or tomato ketchup)
    • 1 teaspoon of dark soy sauce
    • Salt and black pepper to taste
    • Saffola Oil
    • Spring onion leaves as required, for garnish

How to make Chilli Baby Corn (Manchurian)

    • To begin, toss the baby corn in the oats, some salt and black pepper and 1/2 cup of water.
    • Coat the pan with a pinch of oil in a heavy bottomed pan; add in the oat coated baby corn and stir fry on low to medium heat. 
    • After a few minutes, cover the pan and allow the baby corn to cook until lightly tender yet firm. It should not feel raw, and it should not be soft that it will mash.
    • In a wok or a stir fry pan, add in the ginger, bell pepper, green chillies, spring onion bulbs and stir fry on high heat until the bell peppers have turned lightly tender.
    • Once done, add in the sauces and the cooked baby corn and stir fry on high heat until the baby corn gets well coated with all the sauces. Stir fry for 3 to 4 minutes and your baby corn, garnish with chopped spring onion leaves and serve.

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