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.
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.
© 1990 Ken Hom. All rights reserved.