Stir-fried corn and chilli
Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids.
By Ken Hom
From Saturday Kitchen
Ingredients
- 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn
- 1½ tbsp groundnut or vegetable oil
- salt and freshly ground white pepper, to taste
- 2 large red chillies, seeds removed, finely chopped
- 1 tsp sugar
- 50ml/1¾fl oz vegetarian or chicken stock
Method
If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.
Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once.
