Wednesday, October 29, 2008

Stir-Fried Baby Corn

Although corn has been used in Oriental dishes for centuries, baby corn is a relative newcomer. Some Oriental cuisines, including China, Thailand and Vietnam, have adopted the ingredient over the past few decades. You may cook this one with meat or the baby corn alone. This side dish is perfect with rice and any cooked meat. Below is the recipe from Wok Cuisine book.
1/2 of an 8-ounce package frozen whole baby sweet corn, thawed, or one 8 3/4-ounce can whole baby sweet corn, drained
1/3 cup water
1 tbsp fish sauce
2 tsps cornstarch
1 tsp sugar
1 tbsp cooking oil
1 clove garlic, minced
1 tsp finely shredded gingerroot
1 medium sweet red or green pepper, cut into julienne strips (1 cup)
1 cup sliced fresh mushrooms (I used mushrooms in a can)
1/2 cube chicken bouillon (I added this, optional)
Fluted Mushrooms for garnishing (optional)

*Cut baby corn into 1-inch pieces. For sauce, in a small bowl stir together the water, fish sauce, cornstarch and sugar. Set aside.

*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the garlic and gingerroot in hot oil for 15 seconds. Add the corn, red or green pepper and mushrooms (I added mushrooms in can later). Stir-fry for 2-3 minutes or till peppers are crisp-tender. Push the vegetables from the center of the wok.

*Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir all ingredients together to coat with sauce (I also added the mushrooms from a drained can). Cook and stir about 1 minute more or till heated through. Serve immediately. If desired, garnish with fluted mushrooms. Makes 4 side-dish servings.
Nutritional information per serving: 60 calories, 2 g protein, 6 g carbohydrate, 4 g fat (0 g saturated), 0 mg cholesterol, 311 mg sodium, 118 mg potassium.

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