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Wok-Seared Corn And Ginger |
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Serves: 4
Print this Recipe
Another method to enhance the sweetness of corn is to brown it quickly in a wok. The kernels emerge peppered with hundreds of caramelized freckles and, if you’re using a well-seasoned wok, a subtle smoky essence.
1 tablespoon vegetable oil
1 (15-ounce) can corn kernels, drained
1 teaspoon ground ginger
3 scallion, trimmed and sliced
Salt and ground black pepper to taste
1 tablespoon minced pickled (sushi) ginger
Heat a wok over high heat until very hot. Add the oil and heat until smoking, about 5 seconds. Add the corn and ginger and stir-fry until the corn is browned. Add the scallions and salt and pepper, and heat through. Remove from the heat and stir in the pickled ginger before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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