Samuel Adams Boston Lager Honey Mustard
May 24, 2018
Prosciutto and Bufala
July 16, 2018
This recipe and excerpt is from the The Slanted Door: Modern Vietnamese Food book by Charles Phan
One year our restaurant at the Ferry Building was surrounded by such great summer corn at the neighboring farmer's market that we created this seasonal dish to highlight the sweet kernels. It began as corn and pork dish but soon evolved to corn and mushrooms as the demand for vegetarian dishes grew. It's an elegant yet simple summer dish.
TSG comment: The fact that the water ingredient is not referenced in the directions is not a typo, that is how the recipe was written in the book. Looks like someone missed it when being proofread. Because of where it is placed in the ingredient list I believe it is supposed to be added along with the stir-fry sauce and that is what I did.
Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the garlic and give it a quick stir. Add the corn and mushrooms and stir, for about 1 minute. Add the stir-fry sauce, rice wine, and sesame oil and stir until well combined. Fold in the green onions. Serve warm with jasmine rice.
Ingredients
Directions
Heat a wok over high heat until a drop of water evaporates on contact. Add the oil and heat until a drop of water evaporates on contact. Add the oil and heat until shimmering. Add the garlic and give it a quick stir. Add the corn and mushrooms and stir, for about 1 minute. Add the stir-fry sauce, rice wine, and sesame oil and stir until well combined. Fold in the green onions. Serve warm with jasmine rice.