Szechuan Baby Corn

Sichuan(or Szechuan) is a style of chinese cuisine that originated in Sichuan province of southwestern China. It is known for its bold and spicy flavors which come from the generous use of garlic, chilli pepper and sichuan pepper (aka chinese or flower pepper). Several different seasonings are used in szechuan cuisine with broad bean chilli paste being one of the staples. Peanuts, sesame paste and ginger are common ingredients in this cuisine. Some of the most popular szechuan dishes are Kung Pao Chicken/Tofu, Mapo Tofu, Dan dan noodles and Bon bon chicken. Szechuan cuisine has been altered over the years to cater to people from different countries and is in a milder form in American chinese cuisine although Indo-chinese version still tends to be on a medium to intense spice level. This recipe is fairly simple and tastes good as an accompaniment for fried rice or noodles.

Ingredients:

3 cups fresh cut baby corn (each cut into 3 chunks)
Oil, for frying

For marinade:

2 - 2 1/2 tsp ginger-garlic paste
Salt, to taste
1 tsp white or black pepper powder (preferably white pepper powder)
2 tsp white vinegar
2 tsp dark or light soy sauce

For batter (baby corn coating):

2 tbsp cornstarch
2-3 tbsp all purpose flour
1/4 cup+  water

For sauce:

4-5 cloves garlic, minced
2-3 green chillies, finely chopped
2-3 medium onions, diced
2/3 cup spring onions, finely chopped
1 1/2 - 2 tbsp chilli sauce (or chilli paste - adjust to taste)
1 1/2 tbsp tomato sauce (or tomato ketchup)
1 1/2 tbsp white vinegar
1 tbsp dark soy sauce
1 - 2 tsp black or white pepper powder (adjust to taste)
2 tbsp oil
Salt, to taste
1-2 tbsp cornstarch
1 cup water

Method:

Rinse the fresh cut baby corn and drain excess water. In a large bowl, add the ginger-garlic paste, pepper powder, salt, vinegar and soy sauce and mix well. 

Add the baby corn and coat well with the marinade. Set aside for 30-45 minutes.

For baby corn fry:

In a small bowl, add the cornstarch and all purpose flour. Mix with water and whisk well to form a medium thin consistency. Keep aside.

In a deep pan, heat oil. Dip the marinated baby corn pieces in the batter and fry the baby corn until golden brown. Drain the excess oil from the baby corn using a paper towel. 

For sauce:

In a deep pan, heat oil, add onions, garlic and green chillies and sauté for few minutes until onions turn slightly brown. Add chilli sauce, tomato sauce, soy sauce, salt and pepper. Mix well and allow the sauce to cook for few minutes. Add the cornstarch and water and whisk until all ingredients blend together. Add vinegar and 1/4 cup spring onions and mix well, adjust seasoning, if required.

Add the fried baby corn to the szechuan sauce and toss until coated well. 

Add the remaining spring onions and mix again.

Serve hot with noodles or fried rice.

Makes 4 servings.

Vegetable Hakka Noodles

Hakka cuisine is the cooking style of the people who originated from the southeastern chinese provinces. Vegetable hakka noodles is a popular Indo-chinese dish that was created by Hakka immigrants in Kolkata, India.  Hakka noodles, also known as chow mein, is usually stir fried in high heat with veggies or meat in a generous helping of sesame oil with minimal seasoning. Most indian stores carry Veg Hakka noodles that you can use in this recipe or you can use any kind of oriental noodles from asian markets that would work too. Here's one more dish to add to your oriental recipes....

Ingredients:

Vegetarian hakka noodles, 2 packets
1 medium red onion, thinly sliced
1 1/2 cup cabbage, finely shredded
1 medium green pepper, cut into thin strips
3/4 cup green beans, cut into thin strips
1 medium carrot,cut into thin strips
1/2 cup scallions/spring onions, finely chopped
1 1/2 tbsp green chilli sauce (adjust to taste)
1 - 1 1/2 tbsp dark or light soy sauce (adjust to taste)
2 tsp white or black pepper powder (preferably, white pepper - adjust to taste)
1 1/2 - 2 tbsp white vinegar (optional)
Salt, to taste
4-5 tbsp oil

Method:

Cook the hakka noodles al-dente according to package instructions (add little salt and 1 tsp oil, so that the noodles don't stick to each other). Drain water from the noodles, spread on a large plate (optional), add little oil and toss slightly with a fork until the oil coats well and allow it to cool. Set aside.

In a wok or deep pan, heat oil, add onion and sauté for 1-2 minutes. Add cabbage, green beans, and carrot. Fry for 3-4 mins and then add the green pepper. Sauté the vegetables for 2-3 min.

Add the soy sauce, green chilli sauce, vinegar, salt and pepper powder. Add the noodles. Toss the noodles and veggies (preferably, using 2 wooden ladles to toss the ingredients lightly) and stir fry for 4-5 mins, adjust seasoning, if required.

Add the scallions/spring onions and toss again. 

Serve hot with some side accompaniment.

Makes 4-5 servings.

Sweet & Sour Vegetables

Sweet & Sour Vegetables is a classic accompaniment for either noodles or fried rice. Most of the recipes use different kinds of sweet & sour sauce used as a base to replace with meat instead of vegetables. This is a simple recipe and the choice of vegetables is totally up to you. Personally, I like it with green bell peppers, onions, carrots and cabbage. Give it a try!!

Ingredients:

1 big onion, medium diced
2 medium green bell peppers, medium diced
2 carrots, medium diced
1/4 green cabbage, medium diced
2-3 tbsp tomato ketchup
1/2 tsp ginger-garlic paste
1 1/2 - 2 tbsp red chilli paste (make sure you can handle the spice)
1/2 tsp salt
1 1/2 tsp  reduced-sodium soy sauce
1 tbsp white vinegar
3/4 tsp cornflour (mix with little water and make a paste)
1 spring onion, finely chopped
1 1/2 cup water
1 1/2 tbsp oil

Method:

In a wok, heat oil and add the onion to saute for 2-3 minutes. Now, add the carrots, bell pepper, cabbage and cook for 4-5 minutes.

Add the ginger-garlic paste, red chilli paste, tomato ketchup and stir well. Allow to cook for few minutes.

Add the salt, soy sauce, white vinegar and water.  Make sure you cook the vegetables only until they are about 3/4th done to give it a nice crunch. Now, add the cornflour paste and stir well. The sweet and sour sauce will start to thicken. Add the spring onions as garnish and serve.

Makes 4 servings

Szechuan Fried Rice

Szechuan Fried Rice is a blend of spices and tastes so much better than the regular fried rice. Normally, this recipe is prepared with a szechuan sauce but I make it without one. The key to cooking a good fried rice is to have a nice crunch to the veggies that are added, makes it more appetizing that way.

For the Szechuan fried rice, you'll need:


2 cups cooked basmati rice or long grain rice
1 cup of cabbage, finely chopped
1 cup of carrot, chopped
1 cup of  beans, finely chopped
4 cloves of garlic, minced
1 onion, finely chopped
2-3 spring onions, finely chopped
2 tbsp of red chilli flakes
2 tbsp reduced-sodium soy sauce
1/2 tbsp Ajino moto (MSG)
1 tbsp white vinegar
1 tbsp raw chilli garlic sauce (optional)
2 tbsp oil
1/2 tsp salt (optional)


Method:

Steam cook the beans and carrot for 5 minutes and keep aside.

In a wok or deep pan, pour the oil and after it heats, add the chilli flakes.  Now, add the chopped onions and minced garlic and saute well till translucent. Add the semi-cooked beans & carrots,  chopped cabbage and cook for few minutes.

Add the cooked rice to the vegetables and stir it to blend well and reduce to medium-low heat.  Mix the ajinomoto, vinegar, soy sauce, and salt (if required).  Stir all the ingredients well and cook for 3-4 minutes. If you like spicy food, you can add some chilli garlic sauce and mix the rice well.  Finally, add chopped spring onions as garnish and serve.  Usually, I make sweet and sour vegetables with fried rice or noodles, since I am in a hurry, maybe next time.

You can also add scrambled eggs to this recipe before garnishing with spring onions.

Makes 4-5 servings depending on how hungry you are :)