Here is a REALLY simple stir fry that took just minutes to prepare and was well worth the effort. The original inspiration for this was from an episode of Kylie Kwong’s “My China” series included some nice salty sweet chinese pork sausage, but for this dish, a guest at dinner couldn’t eat pork so we made it a vegetarian version. Please feel free to add the sausage, it will add another dimension to the flavors and make this even more appealing. We cut off the kernels from six ears of fresh corn. Into a hot wok with some vegetable oil I added some minced garlic and ginger and stirred that for a few seconds, then added minced red bell pepper and a touch of green chillies, then the corn, some brown sugar, rice wine vinegar, light soy sauce, a touch of salt and stir-fried this for maybe two minutes at most over high heat.
This was a delicious side dish to some stir fried chicken with cashews and chilies. But with some minced chinese sausage added in, I bet this corn dish would have been sufficient for lunch with a steaming bowl of rice. Wok cooking is really about having everything prepped and in place. Just spend a few minutes cooking and you are ready to eat! And yes, things DO taste different if cooked in a wok over high heat. :)