Hong Kong Baby Corn Delight - cooking recipe

Ingredients

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

Preparation

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