Ingredients
| • | Babycorn | 250 grams |
| • | Button mushrooms | 250 grams |
| • | Garlic,chopped | 1 tablespoon |
| • | Ginger,chopped | 1 tablespoon |
| • | Sweet chilli sauce | 2 tablespoons |
| • | Soy sauce | 2 tablespoons |
| • | Lemon juice | 1 tablespoon |
| • | Salt | to taste |
| • | Sugar | 1 tablespoon |
| • | Fresh red chillies,chopped | 2 |
| • | Tomatoes,thinly sliced | 2 medium |
| • | Spring onion bulbs,thinly sliced | 2-3 |
| • | Spring onion greens,chopped | 2 stalks |
Method
Boil sufficient water in a deep non-stick pan, add babycorns and mushrooms and blanch for two minutes. Drain and set aside.
Mix together garlic, ginger, sweet chilli sauce, soy sauce, lemon juice, salt, sugar and red chillies in a mixing bowl. Add tomatoes and spring onion bulbs and mix well.
Diagonally slice the babycorns and mushrooms and add to the bowl. Toss to mix. Garnish with chopped spring onion greens and serve immediately.
Boil sufficient water in a deep non-stick pan, add babycorns and mushrooms and blanch for two minutes. Drain and set aside.
Mix together garlic, ginger, sweet chilli sauce, soy sauce, lemon juice, salt, sugar and red chillies in a mixing bowl. Add tomatoes and spring onion bulbs and mix well.
Diagonally slice the babycorns and mushrooms and add to the bowl. Toss to mix. Garnish with chopped spring onion greens and serve immediately.
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