Food > Recipe Directory > Courses/Meal Type > Sides > Corn and Hot Peppers

Corn and Hot Peppers Recipe

Corn and Hot Peppers

Homemakers Best Tested
By
Andrew Chase
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. 

Serving(s)
4 to 6
Nutritional Information
Per each of 6 servings: about
Calories 215
Protein 7 g
Fat (total) 8 g
Sat. Fat 1 g
Carbohydrate 36 g
Fibre 10 g
Cholesterol 0 mg
Sodium 259 mg
Calcium 3 % RDI
Iron 31 % RDI
Vitamin A 72 % RDI
Vitamin C 10 % RDI
Folate 27 % RDI

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Source

Homemakers Magazine: Summer 2007

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