Garlic baby corns [font=Arial, Helvetica, sans-serif]16-20 baby corns (halved) 3 tbsp cornstarch 3 tsp soy sauce 3 tsp chilli sauce 4 tbsp oil + to deep fry 2 spring onions with greens (finely sliced) 10-12 garlic cloves (finely chopped) 10-12 cashewnuts 1 medium-sized capsicum (julienne) 1 medium-sized red capsicum (julienne) 1 medium-sized yellow capsium (julienne) Salt to taste ¼ tsp white pepper powder 2 stalks spring onion greens (chopped) Take halved baby corns in a bowl. Add one tablespoon of cornstarch, one teaspoon of soy sauce, one teaspoon of chilli sauce and mix. Heat sufficient oil in a deep pan and deep-fry the baby corns. Drain onto an absorbent paper. Heat oil in a pan, add sliced spring onions and stir-fry. Add chopped garlic and mix. Add cashewnuts, remaining soy sauce, remaining chilli sauce and mix. Add all capsicums and stir. Add fried baby corns and stir. Add salt, white pepper powder. Blend the remaining cornstarch with a little water in a bowl. Add it to the pan and cook for a minute more. Transfer onto a serving dish and garnish with spring onion greens. Serve hot.[/font]
