Thursday, May 9, 2013

Pepper n Baby Corn in Lemon Sauce

Temperature in my town is raising and it’s too hot and so I look for dishes which are light yet delicious and give you a very fresh feeling . Pepper and corn are two favorite ingredients of mine and in a summer day what can be more refreshing than lemon. So when all go together something delicious is about to happen so here comes for you an awesome summer dish pepper and baby corn in lemon sauce.

  Pepper n Baby Corn in Lemon Sauce
  • 1 cup baby corn cut into bite size blanched
  • 1 green bell pepper cut into thin strips
  • 1 tomato skinned seeded cut into thin strips
  • 1 onion chopped
  • 1 tsp garlic chopped
  • ½ tsp ginger chopped
  • 1 tsp chilly garlic sauce
  • 1 tsp lemon rind
  • 1 to 2 tbsp lemon juice
  • 1 ½ cup chicken stock/ vegetable stock/ water
  • ½ tsp sugar (optional)
  • 1 tbsp sesame oil
  • to taste salt and pepper
Cooking Direction
Heat sesame oil then add the chopped garlic. Stir for 2 sec then add the onion and ginger. Stir for another 2 to 3 sec. Then add the chopped green bell pepper and blanched baby corn. Stir and cook for a minute. Add the chicken stock or whatever you are using or handy to you. Let it boil for a minute. Then add chilly garlic sauce, salt, pepper and sugar( if using). Cook for another few second then mix cornflour with water and add to the gravy. Cook for another minute or two.When the gravy starts to thicken add lemon rinds and lemon juice. Put off the flame. Cover and give 5 to 6 minutes standing time so that the flavor of lemon get well mixed in the sauce. Serve hot with bread rolls.

Be Happy And Stay Healthy.


Arthy Suman said...

wow...i havent try veges in lemon sauce...yummy

Hamid Abbasi said...

Delicious. Tried at home and that will be my favorite receipe for the month.