Dish of Sweetcorn & Peppers
(click to enlarge)

Sweetcorn with Peppers


China, Sichuan   -   Qingjiao Yumi
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
15 min
Yes		 A side dish found in casual restaurants and home kitchens in Sichuan. Corn is not held in high regard in China - its foreign - relegated to the poor.

1-1/2
5-1/2
2
1/3
c
oz
T
t
Corn Kernels (1)
Sweet Peppers (2)  
Oil
Salt
Prep   -   (7 min (with canned corn))
  1. Drain, thaw, or de-cob CORN KERNELS.
  2. Core PEPPERS and cut into dice similar in size to the Corn Kernels - see also Note-3.
Run   -   (8 min)
  1. In wok or sauté pan, heat Oil over high flame. Stir in Vegetables and fry stirring for about 5 minutes.
  2. Salt and Serve. Ms. Dunlop recommends a little more than the usual amount of salt for this recipe, but gives no measure.
NOTES:

  1. Sweetcorn

      This can come from a 14 ounce can (usually), frozen, or from fresh cobs.

  2. Sweet Peppers

      The pattern recipe calls for thin fleshed, thin skinned Green Turkish Peppers, which are apparently common in England, but allows Green Bell Peppers. Here in California, Armenian / Turkish and Sweet Hungarian peppers are not always available - but we always have Green Anaheims. They have thinner flesh and skins than Bell Peppers, but are thicker fleshed with better flavor than the Turkish. Anaheims were used for the photo example. For details see our Chilis page.

  3. Texture:

      For a more sophisticated texture, blast the chilis black with your Kitchen Torch and brush the skins off under running water. With the recommended torch, this will add no more than 4 minutes to your prep time.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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