Stir-Fried Bok Choy with Carmelized Corn
Summer 2009 Recipe
Contributed by Edible Communities
At first glance, this might seem like an odd combination of ingredients but trust us, you’ll adore this easy side dish – and your kids will like it, too. Pan-roasting the corn kernels causes their natural sugars to caramelize, and who doesn’t love caramel? The bok choy provides a great juicy crunch if it’s not overcooked, so go easy with it.
Makes 4 to 6 servings
- 3 tablespoons grapeseed oil
- 3 cups fresh corn kernels (cut from about 6 medium ears of corn) or frozen corn kernels (do not thaw)
- 1 tablespoon very finely chopped fresh ginger
- 2 cloves garlic, very finely chopped
- 6 cups very thinly sliced bok choy (not baby bok choy)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons oyster sauce
1. In a large sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Add the corn and cook, stirring occasionally until lightly browned all over, about 3 to 5 minutes. Remove the corn to a bowl; set aside.
2. In the same sauté pan, heat the remaining 2 tablespoons of oil over medium-low heat. Add the ginger and garlic and cook for one minute. Increase the heat to medium-high, add the bok choy, salt and pepper, and cook, stirring frequently until the bok choy is tender yet still crisp about 3 to 4 minutes.
3. Remove the pan from the heat. Stir in the caramelized corn and the oyster sauce. Serve hot or at room temperature. This dish is great on its own or as a base for grilled tofu or fish.