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


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

  • 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.