Crispy Baby Corn Chilli (Edit recipe)

For the Crispy Baby corn:

1. Bring a pot of water to a boil.
2. In hot water, add Baby corn and allow it to cook for about 5 mins.
3. Remove and set aside. Allow it to cool.
4. Prepare a slurry with cornstarch (substitute with arrowroot starch for Whole30), salt, pepper and water.
5. Heat a pan and add oil.
6. Toss the baby corn in the slurry mixture and then shallow fry it until it’s golden brown. Set aside

For the sauce:

1. In a pan, heat oil.
2. Add minced garlic, ginger and white part of green onions.
3. Turn the flame of your stove to high.
4. Then add green chilies (skip if you don’t like spicy) and green bell peppers.
5. Sauté on high flame to get a nice char on the peppers.
6. Then add the Baby corn back in, followed by soy sauce (substitute with coconut aminos for Whole30).
7. Then add some broth to deglaze the pan.
8. Adjust the seasoning - salt & pepper, if needed and garnish with green onions (green part).