Mongolian Baby Corn And Broccoli Stir Fry

• 4 tsp grapeseed oil
• 1 tsp chopped dried chili
• 1 tbsp grated ginger
• 2 tbsp minced garlic
• 1 cup diced onion
• 3 cups broccoli florets
• 2 tbsp extra virgin olive oil
• 3 tbsp soy sauce
• 1/2 cup water
• 2 tbsp cornstarch
• 1 bell pepper
• 1 tbsp rice vinegar
• 1/3 cup bamboo shoots
• 15 oz. baby corn
• 1 tsp sesame oil

1. Start with a very hot wok and keep it as hot throughout. Best to have excellent ventilation such as you might see in a restaurant. If not - wear a sanding mask and swimming goggles - the chilies will burn your eyes. In quick succesion - add grap seed oil then chilies. Wait until they begin to snap. Add ginger and garlic - stirring vigorously for another 5 seconds. Add onion coating all pieces. Let cook until beginning translucence - about 3 minutes. Stir in broccoli, olive oil, soy sauce, water, and corn starch. Let broccoli come up to head to where you see steam rising - about 2 minutes. Stir in bell pepper, rice vinegar, bamboo shoots, and baby corn. Once again let come up to heat - about 2 minutes. Just before finishing add sesame oil tossing to coat. Serves 2 hungry people.

grapeseed oil, dried chili, ginger, garlic, onion, broccoli florets, extra virgin olive oil, soy sauce, water, cornstarch, bell pepper, rice vinegar, bamboo shoots, baby corn, sesame oil

Taken from www.epicurious.com/recipes/member/views/mongolian-baby-corn-and-broccoli-stir-fry-51364731 (may not work)