This recipe turned out to be surprisingly tasty!
Ingredients
- 3 tbsp vegetable oil or grapeseed oil
- 3 cups fresh corn kernels or frozen corn (do not thaw)
- 1 tbsp very finely chopped fresh ginger
- 2 cloves garlic very finely chopped
- 6 cups very thinly sliced bok choy (not baby bok choy) – slice to half the width of a pencil, or even thinner
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp oyster sauce
Method
1. In large sauté pan or wok, heat 1 tbsp oil over medium-high heat. Add corn
and cook, stirring occasionally until lightly browned all over, 3 to 5 minutes.
Remove from pan and set aside
2. In same pan heat remaining 2 tbsp oil over medium-low heat. Add ginger and
garlic and cook for 1 minute. Increase heat to medium-high, add bok choy, salt
and pepper and cook stirring frequently until bok choy tender but still crisp, 3
to 4 minutes
3. Remove pan from heat. Stir in corn and oyster sauce. Serve hot or at room
temperature.
(Recipe for making your own oyster sauce: Try combining 2 teaspoons soy sauce or teriyaki sauce with 1 teaspoon canning liquid from canned oysters and a pinch of sugar. For a more authentic version, chop 2 dozen shucked oysters and simmer in their liquid for 20 minutes, strain, and boil down the remaining liquid to 1 tablespoon.)
