Wednesday's stir fries

Born of necessity and coincidence: we had sweet corn left on the night before we get the next veggie box, so it's got to be used. Then there's a very interesting corn post on Bitten. The asian flavors planned for the corn shaped how the broccoli was used.

The dishes:
Stir fried corn pieces with a Southeast Asian touch: Cut corn on the cob crosswise into 1cm thick pieces. Stir fry them until they're almost done, then remove from the wok. Stir fry some chopped garlic and chilis until they're aromatic. Add a some sugar and stir fry until it starts to caramelize. Add fish sauce and cook a bit. Add some lime juice and adjust the other ingredients. Stir back in the corn pieces and let sit a couple minutes. Just before serving, splash on a bit more lime juice. Great stuff.

Broccoli stir fried with black beans and chili-bean paste: Stir fry some broccoli until it's almost done. Remove from the pan. Stir fry some rinsed fermented black beans and chili-bean paste until aromatic. Add thinly sliced ginger and cook a bit longer. Add some Xiao Xing wine and water and let the alcohol cook off for a bit. Taste and add an appropriate amount of black Chinese vinegar. Thicken with a bit of potato starch and then stir back in the broccoli. Let sit for a couple minutes and then serve.

We had these two delights with rice and, amazingly enough, no green salad.