This blog was started back in 2007, and I'm pretty proud of myself still updating it years after. Many recipes were shared here, but to my surprise there's no single similar recipe about zucchini and corn kernels stir-fry, the one dish that I made constantly throughout the years.
Just like a simple leafy greens stir-fry or basic seared steak, perhaps the zucchini stir-fry was too common to me that I totally overlook its recipe potential. Glad that this dish finally caught my attention, and here I present you one of my dinner table regulars.
Zucchini, corn kernels, and ground pork stir-fry -
Ingredients?
- 1 big zucchini
- 1 medium bundle cilantro
- 1 can/150 grams corn kernels
- 370 grams ground pork
- 2 to 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
How?
Peel and chop the garlic cloves. Peel and dice the zucchini. Drain out the liquid for canned corn kernels. Chop the cilantro, about 1 1/2 loosely packed cups in the end.
Bring out a pan and drizzle 2 tablespoons of olive oil. Use medium high heat and add in the garlic. Quickly sear the garlic till aromatic but not burnt.
Transfer the ground pork over along with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix and cook till the pork has changed to a whiter paler color.
Add in cubed zucchini and cook for about a minute.
Add in drained corn kernels and chopped cilantro. Mix and cook for one more minute. Taste and adjust if needed. I actually added extra pinch of salt and black pepper here.
This recipe doesn't require much seasonings, basically just let the sweetness of the corn kernels and the aroma of cilantro do their job. The result is light but not boring. I love to serve it with rice, sometimes I'll serve it with dry noodles with additional soy sauce, black vinegar, and chili sauce to mix together.
Other recipes using zucchini:
No comments:
Post a Comment