Baby corn and Mushroom salad Recipe
BabyCorn and Mushroom Salad, a sound and vivid choice of vegetables dressed with a scrumptious mix of garlic and basil. Baby corn and mushroom make an impeccable combo for a plate of mixed green salad.
Corn was indigenous to America, however, is currently developed all through the world. It is utilized as a vegetable, fried or simmered or eaten with the spread. What’s more, it would likewise intrigue you to realise that the most loved popcorn, made by popping the little corn pieces, is a wholesome oat sustenance and is effectively processed.
- Baby corn- 250grams
- Button mushrooms-250 grams
- Garlic, 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- 2medium
- Tomatoes, thinly sliced- 2-3
- Spring onion bulbs, thinly sliced-2 stalks
Preparation of Baby corn and Mushroom Salad
Boil sufficient water in a deep non-stick pan, add baby corns and mushrooms and shrink for two minutes. Make it Drain and keep aside.
Mix garlic, ginger, sweet chilli sauce, soy sauce, lemon juice, salt, sugar and red chillies together in a mixing bowl. Add tomatoes and spring onion bulbs and mix well.
Crosswise slice the baby corns and mushrooms and add to the bowl. Toss to mix. Decorate with chopped spring onion greens and serve immediately.
Enjoy this Chinese dish as your day starter and it’s also a healthy starter.