Baby Corn And Mushroom Chili

Dice the mushrooms and the baby corns. Wash and keep aside
In a bowl mix the flour, cornflour and salt.
Add 1 tblspn each of chilli sauce and soy sauce, and the ginger and garlic paste. Mix well. Add water little by little to get a thin consistency.
Toss in the baby corns and mushrooms.
Mix them well so that they are well coated in the flour mixture. Keep this in the fridge while you work on the sauce.
First, lets mince these.
Split the chilli lengthwise.
Next, lets dice these.
Meanwhile, we have to heat the olive oil in a pan.
We add the ginger and garlic and sauté them on high heat for 1 minute...
... then we let the chillies join the ginger and garlic. Sauté for another minute. Now the kitchen is full of sizzling sounds and the smell of the ginger and garlic.. mmmm..
Now we add the bell peppers and the onions and sauté for two minutes on again on high heat. Turn off the heat. We'll come back to it later
Heat oil for deep prying.
Fry the baby corns and mushrooms first on medium and then on high heat till they turn crispy and golden brown. Fish them out of the oil and let them rest on paper towels so that the excess oil is absorbed.
Turn the heat back on to the first pan. Add the remaining sauces, Chinese salt and the golden goodies. Toss well so that they're well coated in the sauce.
Garnish with coriander leaves and serve hot