Corn and Celery Stir-Fry
Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.
- Serves: 2 persons
- 1tablespoon neutral oil, such as canola or grapeseed
- 1(1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
- 1garlic clove, peeled and finely chopped
- 4scallions, white and green parts separated and cut into 1-inch pieces
- 4cups corn kernels (from 4 to 6 corn cobs)
- 2celery stalks, halved lengthwise and thinly sliced
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon white or black pepper
- ½cup pine nuts (or coarsely chopped cashews or peanuts)
- 1tablespoon soy sauce or tamari
- 2teaspoons sesame oil
- White or brown rice (optional)
Step 1Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
Step 2Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
Step 3Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).