Heat oil in a flat wide pan.
Once hot, add chopped white part of scallions, thai green chilis, ginger and garlic. Saute them for couple of minutes until raw smell of garlic is gone. Do not burn it.
Add sliced onions and green bell pepper. Saute them on high heat for 2-4 minutes, or until they look charred but still hold their crunch.
Add dark soy sauce, rice vinegar, tomato ketchup and sriracha sauce. Mix well.
Add white pepper powder and mix well. Taste for salt, add some if needed.
Mix 2 tsp of corn start with 2 tbsp of water. Mix well so there are no lumps.
Add that to the pan and start mixing right away, keep cooking and stirring for couple of minutes.
Add fried baby corn. Mix it gently until all baby corn pieces are well coated with the sauce.
Add chopped green part of the scallions and chopped cilantro.
Serve it immediately while it is hot!! The longer you wait, it starts to loose its crispiness due to moisture in sauce.