Yumi Chao Lajiao

Stir-Fried Sweetcorn with Fresh Chillies

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

My appetite for sweetcorn, a food I love, was well assuaged in China, where I enjoyed it in many forms throughout the various regions. This simple version was prepared in a private restaurant in Kunming, Yunnan, one among many not run by the state that have sprung up since the early 1980s. The mild, fresh, whole chillies combine nicely with the subtle flavour, crunchy texture, and sweetness of the corn. Try it as an easy accompaniment to any meat dish.


  • 275 g/10 oz fresh corn kernels (about 2 ears), or frozen corn kernels
  • 1Β½ tablespoons peanut oil
  • 2 small mild red chillies, seeded and finely chopped
  • 1 teaspoon salt
  • ΒΌ teaspoon fresh ground white pepper
  • 1 teaspoon sugar
  • 50 ml/2 fl oz chicken stock


If frozen, blanch the corn for 10 seconds in boiling water and drain.

Heat a wok or large frying pan until hot. Add the oil, chillies, fresh or blanched corn, and salt and stir-fry for 1 minute. Put in the pepper, sugar, and chicken stock and continue to cook for 3 minutes. Serve at once.