Hong Kong Baby Corn Delight

• 2 big onions
• 2 green capsicum
• 250 g baby corn
• 4 medium tomatoes
• 2 tablespoons vinegar
• salt
• 2 teaspoons sugar
• 3/4 teaspoon red chili powder
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 garlic flakes
• 2 tablespoons oil
• 1 cup cold water
• 1 1/2 tablespoons cornflour
• 1 teaspoon white pepper powder
• 1/2 teaspoon aji-no-moto

1. Peel and dice onions into 1 inch squares.
2. Soak in water for 1 hour.
3. Dice capsicum into squares.
4. Cut baby corn into 2 inch long pieces diagonally.
5. Grind 3/4 of the tomatoes to a paste.
6. Strain to remove seeds.
7. Remove the skin of the fouth tomato and dice it into 1 inch squares.
8. Take a medium sized bowl.
9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
10. Now heat oil in a wok.
11. Add sugar to the oil.
12. Let it caramelise (do not disturb it till it caramelises).
13. Squeeze onions from water and add to oil.
14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
15. Add garlic and red chilli powder.
16. Mix well.
17. Continue to fry for 2-3 minutes.
18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
19. Next add baby corn and stir fry for 3 more minutes.
20. Mix in diced tomato pieces and the ground paste.
21. Stir fry for a minute.
22. Now mix corn flour in a cup of cold water and pour over the vegetables.
23. Mix gently and cook till gravy becomes thick.
24. Serve with fried rice or noodles.

onions, green capsicum, baby corn, tomatoes, vinegar, salt, sugar, red chili powder, tomato sauce, worcestershire sauce, garlic, oil, cold water, cornflour, white pepper, ajino

Taken from www.food.com/recipe/hong-kong-baby-corn-delight-13051 (may not work)