asian corn stir-fry, sofrito asiatico de maiz
(1 rating)
This is a quick and delicious stir-fry of corn, scallions and Bok choy. I usually make when I broil steak or fish. I have paired with sirloin in the picture. Truly satisfying with the a touch of sweet and just a hint of heat. Enjoy
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(1 rating)
yield
3 /4
prep time
15 Min
cook time
15 Min
Ingredients For asian corn stir-fry, sofrito asiatico de maiz
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1 lghead of bok choy green ends only cut in thin ribbons, save white part for soup or another dish.
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1 bunchfresh scallions, thinly sliced green and white parts
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3 Tbspcanola oil
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1 lb(16- oz) bag frozen corn or fresh corn if available cut off the cob.
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1 tspginger spice paste, or 1/4 tsp grated fresh ginger
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1 Tbsphoisin sauce
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1/4 tspkosher salt
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1/4 tspfresh ground black pepper
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1/2 lglime, juiced
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2 Tbspasian sweet chile sauce
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2 Tbsppineapple preserves
How To Make asian corn stir-fry, sofrito asiatico de maiz
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1Remove leafy portions of green part only. Roll leaves tight and cut in ribbons, You should get about 2 or 3 cups.
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2Preheat large skillet or saute pan on medium high heat 2 minutes. Place oli in pan, add corn ; stir fry 3-4 minutes or until corn begins to soften and brown. Remove corn to a sperate bowl and add a bit more oil to pan heat pan good and add bok choy and scallions. Stir fry in hot oil about 3/4 minutes. After frying bok choy add corn back to pan and mix well with the bok choy and onions. Saute 2 minutes more. Over the heat stir in hoisin sauce, ginger paste, salt, pepper, chile sauce, pineapple preserves and lime juice. Continue to stir fry mixing well all these seasonings. Remove from heat and serve along side your favorite grilled meat or fish dish. Enjoy
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