Thursday, May 28, 2009

Kung Pao corn



This Gravy does not need any introduction its one famous gravy in any chinese restaurant its got a nice aroma and adding corn makes this gravy tangy and sweet .........I always do this gravy during parties or when i have invited my guests over for dinner and they always compliment me for this gravy &  so here goes the authentic recipe for kung pao corn


Ingredients


1/2 cup boiled sweet corn


1 capsicum (cut into small cubes)


2 tbsp cashewnuts


3 whole dry red chilli


1 onion (finely chopped)


1 tsp ginger


2 tbsp finely chopped garlic


2 tomatoes pureed or 1/2 cup tomato puree


1 tsp Soya sauce


1tsp chilli garlic sauce


1/2 tsp white vinegar


1/4 tsp sugar


salt to taste


2 tbsp oil


Mix together


1 Cube of veg stock


2 tsp cornflour


1 cup water


Method
  • Mix together cornflour, water, veg seasoning cube.
  • Half the cashews and fry in oil till golden brown.
  • In the same pan add 1 tbsp oil add dry chilli , fry for a minute add onion fry till light brown add chopped ginger, garlic, and saute.
  • Now add tomato puree and fry till leaves oil and then add soya sauce, chilli -garlic sauce, vinegar, sugar, and mix well and stir fry. Now add capsicum and stir fry for a min.
  • Now add the corn and cornflour mixture and bring it to a boil till the gravy thickens.
  • Serve with Shanghai rice or Fried rice.