Friday, January 27, 2006

Schezuan Corn on the Cob with Onions


3 to 4 chillies chopped
1 tbs kashmiri chilli powder
2 tbs finely chopped Garlic
2 to 3 tbs Soya Sauce
2 tbs ketchup
2 tbs White vinegar
1/4 tsp Pepper powder
pinch of Aji No Moto
1 tbs brown sugar ( white sugar may be substituted)
a cup of water
4 to 6 cobs of corn
1 tbs of cornflour mixed with little water
1 Onion halved and cut into big pieces and seperated
2 tbs oil

Heat wok and pour oil. Add Garlic, brown it a bit and then add chillies, stir fry for a minute and then add soya sauce, ketchup, chilli powder, vinegar, pepper, Aji no moto, sugar and let it fry a bit. Add water and let it simmer for a few minutes and then add the cob. Let the cobs roll in the gravy for 4 to 5 minutes. Then add the cornflour and let it thicken. As it thickens add the onions and turn off the flame. Serve as a side dish or as a main dish with fried rice or noodles. Yummy.

Its the first time I tried the combination of corn and a chinese gravy and it was Yummilicious. The spicy gravy with the sweet corn gives two distinct flavours which you just cant get enough off. Umm.

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