Mushroom Chili Babycorn Restaurant Style | How to Make Mushroom Chili Babycorn |

baby corn

🥗Healthier: zucchini

💰Cheaper: regular corn

Zucchini is lower in calories and can add similar texture.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning is more economical.

Prepare the cornstarch mixture by combining cornstarch, plain flour, salt, white pepper powder, chili sauce, and water as needed.

Cut mushrooms into quarters and prepare baby corn in diamond shapes, then boil the baby corn.

Heat oil for deep frying and fry the cornstarch-coated mushrooms until golden brown.

In a separate pan, heat 1 tablespoon of oil and sauté chopped garlic and ginger.

Add the green chili, onion, and bell pepper cubes, cooking until tender.

Stir in red chili sauce, soy sauce, oyster sauce, and season with salt and white pepper powder.

Add vinegar and optional ingredients like veg aromat powder and tomato sauce if desired.

Thicken the sauce with cornstarch slurry, stirring until combined.

Garnish with spring onion and fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary