Name: Summer Stir-Fry
Yield: Serves 4
Cuisine: China
Ingredients: 2 medium ears of corn, kernels cut from the cobs (1 cup); 1 tablespoon chopped garlic; 2 tablespoons peanut oil or vegetable oil; ½ cup raw peanuts; 2 small zucchini, cut into dice the same size as the corn kernels (1½ cups); 1 tablespoon soy sauce; ½ teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

We had always loved stir-frying corn that we cut fresh from the cob in the middle of the summer, but one particular August, with our two children and their friends enduring a mass exodus of baby front teeth, cutting corn from the cob took on a whole new meaning and sense of urgency. This dish was a savior.

This is also one of many dishes that come to the table to test one’s ability with chopsticks. Of course you can use a spoon, but it’s much more fun to try to pick up an individual

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of