Stir-fried Cumin Corn

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Corn is a staple food in China, and cumin and ground chilies are popular spices. This recipe takes an ordinary side dish, and using a couple extra steps, adds flavor and texture using a quick velvet stir-fry.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine Chinese Home Cooking

Servings

Calories 106 kcal

Equipment

1 saucepan (for blanching the corn)
1 large bowl
1 kitchen strainer or colander
1 wok
1 sharp kitchen knife

Ingredients

1 ear yellow corn
1 egg
1 green onion
15 ml corn starch
5 ml cumin powder
3 ml Chinese chili powder
1 ml salt
10 ml oil

Instructions

Prepare the ingredients.
Shell the corn kernels from the cob.
Chop the green onions.
Blanch the corn kernels. Add water to a saucepan, bring it to a boil and add the corn kernels. Prepare a bowl of cold water.
1 ear yellow corn
When the water returns to a boil, drain the corn kernels from the boiling water and plunge them into the cold water to stop the cooking. When they have cooled, remove the corn kernels from the cold water and let them drain in a colander.
Add an egg and 15ml corn starch to the corn kernels. Mix thoroughly to coat the corn kernels evenly.
1 egg, 15 ml corn starch
Add 10ml of oil to the pan and heat over medium heat. Pour in the corn. Fry the corn kernels until they are solidified and dispersed. Then add cumin powder, chili powder, salt, and green onions. Stir fry evenly.
1 green onion, 5 ml cumin powder, 3 ml Chinese chili powder, 10 ml oil, 1 ml salt
Transfer to a bowl and serve.

Nutrition

Calories: 106kcalCarbohydrates: 7gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 82mgSodium: 301mgPotassium: 123mgFiber: 1gSugar: 0.4gVitamin A: 655IUVitamin C: 1mgCalcium: 45mgIron: 2mg

Keyword chili powder, corn, corn starch, cumin, scallions

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