Heat oil for deep frying. On the side, steam the Baby corn until just tender. Depending up the size, you might need anywhere upto 2-8 minutes.
While that's steaming, add the ingredients for frying - the flour, cornstarch, baking soda, salt, pepper and chilli powder.
Add enough water to make a batter, thick enough to coat the baby corn.
Next add the baby corn to the batter. If your baby corn are small, then use them whole. But if large or of varying sizes (like mine), chop them into equal sized smaller pieces.
Fry them until brown. These are crispy on the outside and tender on the inside. You might be tempted to munch them up ;) Drop them on paper towels and set aside.
Since its high heat cooking, you need to keep all the ingredients ready. Each ingredient will be cooked for just seconds instead of minutes. Heat a wok or saucepan ( on high heat), add the oil and when hot, drop in the garlic and ginger. Saute for 4-5 seconds.
The minute the aroma starts wafting, add in the spring onion whites. Saute for 7-8 seconds.
Next goes in bell peppers and saute for 20 seconds or until the belle pepper is cooked yet crisp.
Add 2 cups water (or vegetable stock)
When it starts to bubble, add the vinegar and soy sauce. You can at this point also add additional chilli sauce/paste if needed.
Stir and cook for about a minute. Taste the broth to adjust seasoning. Add salt and pepper to taste. Since red bell peppers are naturally sweet, I did not add any sugar but if you are using green variety, you might need to add a little for the balance.
While that's coming to a boil, mix the cornstarch with 1/4 cup cold water until there are no lumps.
Add this mixture to the gravy.
You will find the gravy starting to thicken and also become velvety in appearance.
About 10 minutes before serving, add the fried baby corns to this gravy.