Hot Garlic Babycorn
Ingredients

Babycorn, 1½ inch diagonal pieces 20-25
Cornflour 4 tablespoons
Oil to deep fry
Sesame oil 2 tablespoons
Garlic, finely chopped 10-12 cloves
Onion, quartered and layers separated 1 medium
Spring onions, finely sliced 2
Red capsicum, seeded, ½ inch diamonds ½ medium
Yellow capsicum, seeded, ½ inch diamonds ½ medium
Green capsicum, seeded, ½ inch diamonds ½ medium
Red chilli paste 2 tablespoons
Hot black bean paste 1 tablespoon
Vegetable stock or water 1 cup
Sugar 1 teaspoon
Tomato ketchup 4 tablespoons
Salt to taste

METHOD
1. Sprinkle two tablespoons of cornflour over the babycorn pieces and mix well. Heat sufficient oil in a wok and deep fry for three to four minutes or until crisp.
2. Heat sesame oil in a wok, add garlic and sauté for half a minute. Add onion, spring onions, half the red capsicum, yellow capsicum and green capsicum and mix.
3. Add red chilli paste and stir well. Add hot black bean paste and vegetable stock or water and mix well.
4. Add sugar and mix. Add tomato ketchup and mix well. Add the fried babycorn and mix well. Add salt and cook for a minute.
5. Blend the remaining cornflour in a little stock and add. Mix well and cook till the gravy thickens. Transfer into a serving plate.
6. Flash fry the remaining coloured capsicums in hot oil for half a minute. Garnish Hot Garlic Babycorn with this and serve hot.