LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)
The name of this dish means "two plots of land", and evokes the image of a field of corn and a field of soybeans growing side by side. Growing up in Iowa, this was the reality of the landscape around me, but it wasn't until I moved to China that I encountered this simple vegetable dish that brings the two together. This is standard fare in the parts of China where I've lived. To see a couple of variations on this dish, and get a snapshot of the kind of kitchen where it's produced daily, read and look here: http://eatingasia.typepad.com/eatingasia/2010/12/what-mr-zhang-taught-me.html.
Provided by Kate S.
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
- If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
- Wash and dice bell pepper.
- Heat wok over highest heat until smoking.
- Add oil and swirl in pan to coat pan and heat oil.
- Throw in bell pepper and stir fry briefly.
- Add corn and edamame. Stir to coat with oil.
- Add salt and pepper and stir.
- Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
- Stir-fry until vegetables are heated through.
- Serve as part of a Chinese meal with rice, soup, and other dishes.
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Mohan Updi
[email protected]I love the flavors in this stir-fry.
Hifza Majeed
[email protected]This is a great recipe for a quick and easy weeknight meal.
Aaron Uribe Uribe
[email protected]I made this stir-fry for a party and it was a hit!
PES 2021 mobile
[email protected]This stir-fry is a great way to get your kids to eat their vegetables.
Hasan Khan
[email protected]I love the combination of corn, edamame, and scallions.
chasity edwards
[email protected]This stir-fry is so easy to make and it's packed with flavor.
Nilam Lalani
[email protected]I've made this stir-fry several times and it's always a hit.
Ndagire Jovia
[email protected]This recipe is a keeper!
Abdi Mohammed
[email protected]This stir-fry is a great way to use up leftover corn and edamame.
NGULA ISHAQ
[email protected]I love the flavors in this stir-fry. The corn and edamame are a perfect combination.
Marianna Judd - van Oosterhout
[email protected]This is a great recipe for a quick and easy weeknight meal.
Nkosinathi Malimela
[email protected]I made this stir-fry for a party and it was a hit! Everyone loved it.
Srg Srg
[email protected]This stir-fry is a great way to get your kids to eat their vegetables. My kids love the sweet corn and edamame.
Hussain Daniyal
[email protected]I'm not a big fan of corn, but I really enjoyed this stir-fry. The sauce is delicious and the edamame add a nice pop of flavor.
Junayed Rana
[email protected]This stir-fry is so easy to make and it's packed with flavor. I love the combination of corn, edamame, and scallions.
Piwun Dorine
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The sauce is especially flavorful.
Adil Muhammad
[email protected]This stir-fry is a great way to use up leftover corn and edamame. It's also a healthy and delicious side dish.
Suren Bhattarai
[email protected]I love this recipe! It's so easy to make and always turns out great. I like to add a little bit of heat by adding some chili flakes.
Drake Stephenson
[email protected]This stir-fry was a hit! The flavors of the corn, edamame, and scallions blended perfectly, and the sauce was delicious. I served it over rice, and it was a complete meal.