Corn N Celery Saute Recipes

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CORN AND CELERY STIR-FRY



Corn and Celery Stir-Fry image

Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.

Provided by Hetty McKinnon

Categories     lunch, weeknight, vegetables, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon neutral oil, such as canola or grapeseed
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
1 garlic clove, peeled and finely chopped
4 scallions, white and green parts separated and cut into 1-inch pieces
4 cups corn kernels (from 4 to 6 corn cobs)
2 celery stalks, halved lengthwise and thinly sliced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon white or black pepper
1/2 cup pine nuts (or coarsely chopped cashews or peanuts)
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
White or brown rice (optional)

Steps:

  • Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
  • Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
  • Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).

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