Stir-Fried Baby Corn and Carrots
Cooking Baby Corn and Carrots is very simple. Simply put carrots and baby corn in a large pot and cover with salted water. Steam them for 15 minutes or until tender. Remove from the heat and sprinkle with red chilly flakes. Then, place the charred pieces in the girdle pan and toss them around to get them evenly browned. The cooking time should be about two to three minutes, but it can be increased if you want the dish to be more flavorful.
- baby corn julienned
- carrots cut thinly
- baby asparagus cut at desirable lengths
- coriander or cilantro chopped
- red bell pepper julienned
- garlic crushed and chopped
- oyster sauce
- fish sauce
- hot water
- cooking oil
Put the cooking oil in a very hot pan.
Saute' the garlic first.
When the garlic has turned golden, add the carrots. Stir well.
Add in the asparagus. Stir well.
Make sure the heat is on medium-high.
The red bell peppers and coriander will provide the inviting aroma for this dish.
Put the heat to medium-low.
Add a bit of water to prevent the pan from drying.
Season with oyster sauce, fish sauce and pepper.
To avoid over-cooking, remove the dish from the pan or put the pan unto a dry board. Do not cover.
Serve while hot with a fried such as garlic and pepper pork for instance, or some spring rolls.
There you have it! A simple dish fit for every member of the tribe!
Remember me when you cook!