Pan-roasting the corn kernels caramelizes their natural sugars, and the sweetness makes this dish irresistible. The bok choy provides juicy, crunchy elements, if it is not overcooked. This easy side is great on its own or as a base for grilled tofu or fish.
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 cups fresh corn kernels (or frozen kernels—do not thaw)
- 1 tablespoon very finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 6 cups very thinly sliced bok choy (not baby bok choy)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons oyster sauce
Instructions
In a large sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Add corn and cook, stirring occasionally, until lightly browned all over, 3–5 minutes. Remove the corn to a bowl; set aside.
In the same sauté pan, heat the remaining 2 tablespoons of oil over medium-low heat. Add ginger and garlic and cook for 1 minute. Increase the heat to medium-high, add bok choy, salt and pepper, and cook, stirring frequently, until the bok choy is tender yet still crisp, 3–4 minutes. Remove the pan from heat. Stir in oyster sauce and the caramelized corn. Serve hot or at room temperature.
