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.