Liang Mu Di Chinese Stir Fried Corn And Edamame Recipes

EDAMAME FRIED RICE

Steps:

• Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
• Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
• Serve garnished with the scallion greens.

ASIAN CORN SUCCOTASH

Steps:

• Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)

Steps:

• If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
• If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
• Wash and dice bell pepper.
• Heat wok over highest heat until smoking.
• Add oil and swirl in pan to coat pan and heat oil.
• Throw in bell pepper and stir fry briefly.
• Add corn and edamame. Stir to coat with oil.
• Add salt and pepper and stir.
• Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
• Stir-fry until vegetables are heated through.
• Serve as part of a Chinese meal with rice, soup, and other dishes.

ASIAN LIME EDAMAME

Steps:

• Bring a pot of water to a boil and add some salt. Cook the edamame in the boiling water until tender, about 5 minutes; drain.
• Add the honey, soy sauce, sriracha, sesame oil, lime juice and 1/4 teaspoon salt to a large bowl. Stir in the edamame and top with the sliced scallions and an extra sprinkle of salt.

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
• Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
• Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
• Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

STIR-FRIED SPICY EDAMAME

Steps:

• Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender.
• In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!