Serves: 4
Total Calories: 63
Heat a wok over high heat until very hot. Add the oil and heat until smoking, about 5 seconds. Add the corn and ginger and stir-fry until the corn is browned. Add the scallions and salt and pepper, and heat through. Remove from the heat and stir in the pickled ginger before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Wok-Seared Corn And Ginger recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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