Stir-Fried Baby Corn
There are no hard-and-fast rules about what type of liquid to splash on vegetables during stir-frying — soy sauce, water, Chinese rice wine, and chicken broth all work well.
INGREDIENTS | SERVES 3 to 4
- 2 (8-ounce) cans baby corn (rinse the corn to remove any tin taste)
- 2 tablespoons vegetable or peanut oil
- 2 teaspoons chopped fresh ginger
- 1 green onion, finely chopped
- 1 teaspoon salt
- 2 tablespoons liquid
Cut the baby corn in half.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, until the ginger is aromatic.
Add the green onion, salt, and baby corn. Stir-fry for 1 minute, then splash the baby corn with the liquid. Stir-fry for another 30 seconds to heat through. Serve hot.