Steamed Corn with Szechwan Pepper-Salt


Preparation info
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Corn, like the potato, is a New World vegetable that plays a minor but sweet part in Chinese cuisine. Grown predominately in northeast China, it is eaten straight from the cob by country folk or stripped into kernels for inclusion in soups and fritters. It was a boisterous favorite in our Chinese household, particularly for breakfast.

  • This is a no-fuss, 10-minute vegetable that is a colorful accompaniment to most any Chinese meal, especially pretty if steamed o