Corn Stir-fry

  • images/sensational_chicken_lettuce_cups.jpg

Makes 4 servings

  • 3 ears fresh corn, shucked, or 2 cups thawed frozen corn kernels
  • 1/2 teaspoon whole Sichuan peppercorns
  • 2 tablespoons vegetable oil
  • 1 tomato, cored and diced
  • 1/2 red bell pepper, diced
  • 1/4 cup diced onion
  • 1/4 cup peeled, diced jicama
  • 1/4 cup diced pressed or baked tofu
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 sprigs cilantro, chopped


  1. If using fresh corn, shave the kernels off each ear with a sharp knife. Transfer to a medium bowl and set aside.
  2. In a small frying pan, toast the Sichuan peppercorns over medium heat, shaking the pan frequently, until fragrant and lightly toasted, 1 - 2 minutes. Immediately pour them onto a plate to cool.
  3. Place a wok or stir-fry pan over medium-high heat. Add the oil, swirling to coat the sides. Add the corn, tomato, bell pepper, onion, jicama and tofu and stir-fry until the vegetables are tender-crisp, about 2 minutes. Add the soy sauce, salt, sugar, and Sichuan peppercorns, tossing until well combined.
  4. Transfer to a serving plate, garnish with the cilantro and serve.