Asian Corn Stir-Fry, Sofrito Asiatico de Maiz

Juliann Esquivel


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

pinch tips: How to Wash Fruits & Vegetables






15 Min


15 Min


1 large
head of bok choy green ends only cut in thin ribbons, save white part for soup or another dish.
1 bunch
fresh scallions, thinly sliced green and white parts
3 Tbsp
canola oil
1 lb
(16- oz) bag frozen corn or fresh corn if available cut off the cob.
1 tsp
ginger spice paste, or 1/4 tsp grated fresh ginger
1 Tbsp
hoisin sauce
1/4 tsp
kosher salt
1/4 tsp
fresh ground black pepper
1/2 large
lime, juiced
2 Tbsp
asian sweet chile sauce
2 Tbsp
pineapple preserves

Directions Step-By-Step

Remove leafy portions of green part only. Roll leaves tight and cut in ribbons, You should get about 2 or 3 cups.
Preheat 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

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy