A sticky, savoury and sweet Indo-Chinese dish, great served with rice.
Chop the baby corn into chunks. Grate the ginger. Crush the garlic. De-seed and julienne the green chilli. Thinly slice the onion, red pepper and green pepper. Finely slice the spring onion. Set aside.
Mix the cornflour, soy sauce and water in a bowl. Add the baby corn pieces and coat evenly with the batter.
Heat the oil in a frying pan, ready to deep fry the corn. Gently drop the corn pieces into the oil and cook until golden brown and crispy. Leave to drain on kitchen paper.
Heat the oil in large pan. Fry the ginger, garlic, chilli and onion for 2 minutes.
Add the peppers and cook for 1 minute
Add the spring onion, soy sauce, chilli sauce, ketchup and black pepper. Stir and cook for 2 minutes.
Add the cornflour, plus a splash of water. This will make a sauce.
Add the fried baby corn pieces and coat with the mixture. Stir and cook for a final 2 minutes.