Kung Pao Corn (Corn in tomato sauce)


A very happy New year to all the readers of this blog.  I am really thankful for all your support. Year 2014 was very eventful for me as that’s the year, I started to teach Indian vegetarian cookery to adults in group as well as in one to one lessons in their homes.   I have really enjoyed the teaching and it’s given me the confidence to take on some interesting catering jobs which I will blog about soon.  It’s also given me the confidence to try out new recipes.  I am feeling very positive about the New Year now.

Chinese food has always been a mystery to me and the few times I have eaten at a Chinese restaurant, I have not really enjoyed it as most of the Chinese restaurants in UK also serve non veg Chinese food and I can never taste or smell my meal.  Whilst in Bangalore, a friend had taken me to a Chinese restaurant which was vegetarian and I really enjoyed all the dishes.

My son introduced me to Vegetarian Chinese Recipe book written by Nita Mehta and I really liked a lot of her recipes.   I tried this Kung Pao Corn soup recipe from her book and we really enjoyed it.    The soup was quick to make and  perfect snack on a winter’s day.  I changed some of the ingredients very slightly from the ones  suggested in the recipe either because I didn’t have them or because I do not like them. I had to also adjust the  ingredients measurements as the recipes used  Indian cups (200ml) measurements and I used the American cup measurements (240 mls).  I adjusted the  ingredients  to suit my palate.


  • 2 Cups tinned Sweetcorn (I used Green Giant tinned sweetcorn)
  • 3 tbls sunflower oil
  • 3 dry red chillies
  • 1 onion (chopped finely)
  • 3-4 cloves of garlic (minced using a garlic press)
  • 1 tsp grated ginger
  • 1 cup passata
  • 1 tbls soya sauce
  • 1 tbls tomato ketchup (Nita’s recipe asks for chili sauce which I didn’t have so I used ketch up and chilli flakes)
  • ½ tsp chilli flakes
  • 1 tbls lemon juice
  • 2 tbls brown sugar (I used jaggery)
  • ½ tsp salt

For thickening the sauce:

  • 3 cups of water
  • 3 heaped tsps cornflour
  • 1 tbls bouillon powder ( Nita’s recipe asks for Maggi’s seasoning cube which I didn’t have)

To garnish:

  • 1 green pepper and one green chili cut in slices
  • handful of fried cashew nuts



1. Mix the ingredients for the sauce thickner(water, cornflour and bouillon) and keep them ready in a jug.

2. Heat the oil in a saucepan and quickly stirfry the cashews and remove them on a kitchen paper.


3. In the same oil, add the 3 dry red chilies and cook them for a minute.

4. Add the Onions, ginger and garlic to the oil and cook until the onions are soft.

5. Add the passata, soy sauce, ketchup, chili flakes, salt, lemon and sugar (or jaggery) to the onions and cook until the passata bubbles.

6. Add the sweetcorn and stir.P1190345

7. Add the mixed sauce thickener and allow to cook on a medium heat. Keep stirring to avoid it sticking to the saucepan bottom.

8. Garnish it with the sliced peppers, chilies and fried cashews & serve the kung pau corn soup hot with garlic bread.

I live you with this quote:The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

  • Katzn furz

    I love your recipes as they remind me of the food my dearly departed Mother used to make and from whom I never got around to getting recipes for these foods. So to see some of my favourite recipes all in one place brings me great joy, thank you.
    A quick question if I may, I am curious why you substituted the Indian cup measurements for American when you live in the UK, if I’m not mistaken, why not convert them to metric?

    • Katzn- Thank you very much for your comments. So glad that you like my blog.

      The main reason I use cup measurements is that it’s so easy. However I take your point and will try to include weights too.

    • MinaJoshi5409

      Katzn – I always thought that the cup measurements would be easier to use as not everyone would want to be weighing the ingredients especially for soups and curries.

  • Hungry_Healthy_Happy

    I love this recipe! I love sweetcorn, but I am running out of ideas of how to use it. Looking forward to trying this very soon.

  • Nick #thisyearinmusic

    I could really do with a big warm bowl of this now, to combat the chilly weather!

    #thisyearinmusic #blogboost

  • Blue Bear Wood

    This sounds perfect for these miserable wet winter days. Cashew nuts are my new favourite addition to cooking. I use loads

  • This looks fantastic! I’m glad I found your site as I absolutely love indian food! Thanks for sharing this recipe!

    • MinaJoshi5409

      Lianne – Hope you will visit the blog often.

  • This sounds divine! I love anything with cashew nuts, and have been getting a lot more adventurous with different cuisines lately too, so have bookmarked for when I have some time to enjoy cooking!

    • MinaJoshi5409

      Do share your pictures if you do decide to make this.

  • Amy

    Oooh, yum, this does look like a lovely recipe! And your photo at the top, of all the colorful spices, always makes me drool!

  • Mmmm, looks great, I love spice and the addition of cashews even better! 🙂

  • That looks delicious. We are having stir fry tonight in fact.

  • Rachel @ Parenthood Highs and

    It looks really yummy – even though I’m not vegetarian I love veggie food – but I don’t like corn!

    • MinaJoshi5409

      Rachel – You add another vegetable instead of sweetcorn. Some people add thai sweet peppers or mushrooms

  • Mellissa Williams

    This looks very tasty and healthy too. I think I may have to bookmark this to make sometime

  • I love how your passion for food shines through. Great news re the teaching!

  • Yummy, it looks very tasty. I would probably add more cashew nuts as I love them! 🙂 x

  • That sounds delicious, I love dishes with cashew in.

  • Kara

    I adore cashew nuts, especially in stir fries

  • wendyg06

    This looks delicious and well done about the teaching great news xx

  • Otilia

    Yum this looks so tasty! I need to try it out that is for sure!

  • this sounds good, I love cashews!

  • Wild & Grizzly

    This looks lovely, I can’t wait try the recipe at home especially after my successful chilli chicken raman x

  • Globalmouse

    Yum. Vegetarian Chinese food is my absolute favourite…off to look at the book by Nita Mehta – thank you!

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