Firecracker baby corn

Sweet, tasty – and spicy enough to knock your socks off

• 400g baby corn, cut into chunky pieces
• 1 tbsp veg oil
• 1 clove garlic, minced
• 1 inch ginger, peeled and minced
• 3 spring onions, cut into 1 inch pieces
• 2 birdseye chillis, finely chopped
• 3 dried chillis
• 60ml sweet chilli sauce
• 1 tsp rice vinegar
• 2 tsp soy sauce

1. Bring a pan of water to the boil and cook the corns for 3 mins, then drain
2. Heat veg oil in wok over the highest heat, add the garlic, ginger, spring onion, chilli and dried chillis
3. Stir fry for 1 min, then add the parcooked baby corn and cook for another 2 mins
4. Turn the heat down to medium, add the sweet chilli sauce, soy sauce and rice vinegar, plus 2 tbsp water. Stir and cook for 1-2 mins until glossy and coated

Serve with rice, alongside poached chicken, pork belly, crispy tofu or toasted cashew nuts