Stir-Fried Corn and Broccoli

Name: Stir-Fried Corn and Broccoli
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 large broccoli stalk; Salt, optional; 2 tablespoons grape seed, corn, or other neutral oil; 1 cup fresh corn kernels or slices of baby corn; 1 lemongrass stalk, trimmed and minced; 1 fresh red Thai chile, seeded and minced; 1 garlic clove, minced; Soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

In this little stir-fry, I keep the vegetables crisp and add fragrant lemongrass, chile, and garlic, with just a little bit of soy sauce. This steaming-stir-fry technique really brings all the flavors to life.

Ingredients

1 large broccoli stalk
2 tablespoons grape seed, corn, or other neutral oil

Asia
Main course
Vegan

Method

Cut the broccoli florets off the stalk and cut any large florets into smaller pieces. Peel the stem and cut into ⅛-inch-thick slices at an angle.
Heat the oil in a wok or large skillet over high heat. When the oil is hot, add the broccoli and corn and stir-fry for about 1 minute. Add 3