While we’ve still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Ingredients
- 1 tablespoon peanut or canola oil
- 2 garlic cloves, crushed or sliced
- 1 tablespoon minced ginger
- 1 to 2 teaspoons minced jalapeño (to taste)
- 1 large red bell pepper, cut in small dice
- Kernels from 2 medium ears of corn
- 2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
- 1 cup edamame, thawed if frozen
- Salt to taste
- ¼ teaspoon sugar
- ½ cup chopped cilantro
- Nutritional Information
Nutritional analysis per serving (6 servings)
105 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
10 minutes
Dining and Cooking