Firecracker baby corn and mangetout with sesame rice
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Firecracker baby corn and mangetout with sesame rice
Recipe by Lisa Tse
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
393Kcal
Fat
9gr
Saturates
1gr
Carbs
68gr
Sugars
16gr
Fibre
4gr
Protein
8gr
Salt
1.1gr
Lisa Tse
CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Lisa Tse
CEO of award-winning Manchester restaurant Sweet Mandarin and chief sauce maker of Sweet Mandarin Sauces, Lisa is also a co-author of three Chinese cookbooks with her sister Helen Tse.
See more of Lisa Tse’s recipes
Ingredients
For the rice
- 250g long grain white rice
- 1 tbsp sesame oil
- 2 tbsp sesame seeds, toasted
For the firecracker vegetables
- 2 x 200g pack baby corn and mangetout
- 1 tbsp vegetable oil
- 1 garlic clove, crushed
- 25g root ginger, finely chopped
- 1 x red chilli, deseeded and finely chopped
- 100ml sweet chilli sauce
- 1 tsp sesame oil
- 1-2 tbsp soy sauce
Step by step
Get ahead
Rinse the rice and drain. Cook the baby corn up to 2 hours ahead.
- Wash the rice 3-4 times in cold water, until the water no longer looks cloudy. Drain and put in a pan with 600ml fresh water, but do not add salt. Bring to the boil over a high heat, stir, then reduce the heat to low and cook, covered, for 8-10 minutes until all the water has been absorbed.
- Meanwhile, cut the baby corn into chunky pieces then cook in a pan of boiling water for 3 minutes. Drain and set aside.
- Heat the vegetable oil in a wok, add in the garlic, ginger and chilli, and stir-fry for 1 minute. Add the baby corn and mangetout, with a pinch of salt. Cook for 2 minutes. Lastly add the sweet chilli sauce, the sesame oil, 2 tablespoons of water and 1-2 tablespoons of soy sauce (to taste); cook for 1-2 minutes, stirring.
- Mix the sesame oil and seeds into the rice to serve. Serve with the firecracker vegetables.
