Corn and Hot Peppers
When sweet corn on the cob is in season, we can hardly get enough, but sometimes we want to serve it another way. Here's a quick corn stir-fry that's typical of southwestern China. Whole, dried hot peppers are flash-fried in the hot oil to spread their uniquely sweet and toasty flavour, which adds a real kick to this simple vegetable dish. Choose whole peppers and take care not to break them up while stir-frying, or the dish might become too hot. Eat the cooked peppers with caution.
Ingredients
- 4 ears fresh corn
- 2 tbsp (30 mL) peanut or vegetable oil
- 12 dried hot peppers
- 4 green onions, chopped
- 3 cloves garlic, sliced
- 1/2 cup (125 mL) chicken or vegetable stock, or water
- 2 tsp (10 mL) light soy sauce
- 1/4 tsp (1 mL) each salt and granulated sugar
Preparation
Cut kernels from cobs; set aside.
In skillet or wok, heat oil over high heat; add hot peppers and stir-fry until browned, about 30 seconds. Immediately add onions and garlic; stir-fry until garlic just begins to colour, about 30 seconds. Add corn; stir-fry until hot, about 1 minute. Add stock, soy sauce, salt and sugar; stir-fry until corn is tender and liquid no longer pools in bottom of pan, 4 to 5 minutes.
Makes 4 to 6 servings.
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