Pepper n Baby Corn in Lemon Sauce
- 1 cup baby corn cut into bite size blanched
- 1 green bell pepper cut into thin strips
- 1 tomato skinned seeded cut into thin strips
- 1 onion chopped
- 1 tsp garlic chopped
- ½ tsp ginger chopped
- 1 tsp chilly garlic sauce
- 1 tsp lemon rind
- 1 to 2 tbsp lemon juice
- 1 ½ cup chicken stock/ vegetable stock/ water
- ½ tsp sugar (optional)
- 1 tbsp sesame oil
- to taste salt and pepper
Ingredients
Cooking Direction
Heat sesame oil then add the chopped garlic. Stir for 2 sec then add the onion and ginger. Stir for another 2 to 3 sec. Then add the chopped green bell pepper and blanched baby corn. Stir and cook for a minute. Add the chicken stock or whatever you are using or handy to you. Let it boil for a minute. Then add chilly garlic sauce, salt, pepper and sugar( if using). Cook for another few second then mix cornflour with water and add to the gravy. Cook for another minute or two.When the gravy starts to thicken add lemon rinds and lemon juice. Put off the flame. Cover and give 5 to 6 minutes standing time so that the flavor of lemon get well mixed in the sauce. Serve hot with bread rolls.
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