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Corn Stir-Fry

Originally a Western import, corn has found a place at the Chinese dining table, like other New World veggies, such as tomatoes and eggplants. These days, corn is cultivated and consumed regularly in many parts of China. No doubt about it, we are definitely getting cornier.

Makes 4 servings

3 ears fresh corn, shucked or 2 cups thawed frozen corn kernels
½ teaspoon Sichuan peppercorn, toasted
2 tablespoons vegetable oil
1 tomato, cored and diced
½ red bell pepper, diced
¼ cup onion, diced
¼ cup jicama, peeled and diced
¼ cup diced pressed tofu
3 tablespoons water chestnuts, chopped
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon sugar
3 sprigs cilantro, leaves and stems chopped

If using fresh corn, shave the kernels off each ear with a sharp knife. Transfer to a bowl and set aside.

In a small frying pan, toast the Sichuan peppercorns over medium heat, shaking the pan frequently, until fragrant and lightly toasted, 1-2 minutes. Immediately pour onto a plate to cool.

Place a stir-fry pan over medium-high heat. Add the oil, swirling to coat the sides. Add the corn, tomato, bell pepper, onion, jicama, tofu, and water chestnuts and stir-fry until vegetables are tender-crisp, about 2 minutes. Add soy sauce, salt, sugar, and Sichuan peppercorns, toss until well combined.
Transfer to a serving plate, garnish with cilantro and serve.