Honey Chilli Baby corn and mushrooms

Vegetarian Chinese dishes are unmistakably as delicious as its non veg counterparts. I can vouch for it since I have seen many non vegetarians devouring it as fast as the non vegetarian version. It always strike a chord with both kids and adults alike. Dipped in batter; fried till golden brown(though i shallow fry them)and sauteed with colorful , bright peppers and spring onion's greens- everything about this indo chinese starter is just YUMMMMMM!!!!!!!!!!

Ingredients:
400 gms. Button mushrooms
250 gms. baby corn
5 spring onions
1/2 tsp. garlic(chopped)
1/2 tsp. ginger(chopped)
1/2 tsp. chopped green chillies
1/2 cup plain flour
1/2 cup cornflour
3/4 tsp. salt
1/4 tsp. red chilli powder
1/4 tsp. black pepper powder
3tbsp.Oil
2tsp. Soya sauce
2 tsp. chilli sauce
2 tsp. Vinegar
2 tbsp. cornstarch

Directions:
1.Make a thick batter of flour, cornflour and half of salt and pepper.
2.Dip mushrooms and baby corn in the batter and deep fry them.
3.In a wok, heat oil.
4:Add chopped spring onions.
5:Saute a little and add ginger, garlic and green chillies.
6:Add soya sauce, chilli sauce and vinegar and rest of salt and pepper.
7:Add fried mushrooms and baby corn and stir fry it.
8:Add cornstarch and stir it quickly.
9:Garnish with chopped spring onion greens.