1 1/2 tbsp chinese blak vinegar or Worcestershire sauce
1 tbsp vegetable oil
2 tbsp sesame oil
2 1/2 tbsp minced fresh ginger
1 tsp hot chili paste or 3/4 tsp chili pepper flakes
2 medium red sweet peppers, in 1 inch dice
3/4 cup gliced green onions
3/4 cup roasted pine nuts
Instructions
Cut kernels off corn and set aside. Blanch fresh chustnuts for 5 minutes or blanch canned chestnuts for 5 seconds, then refresh under cold running water and drain. Coarsely chop and set aside.
Dressing- combine soy sauce, rice wine, sugar and vinegar, stirring to dissolve sugar.
Heat oil in a largewor; add vegetable and sesame oils. Stir-fry giner and chili paste for 15 seconds. Stir fry peppers for 20 seconds. Add corn, water chestnuts andgreen onions; stir fry for 15 seconds. Add dressingand toss lightly to coat. Mound in a lettuce-lined platter and sprinkle with toasted pine nuts.
Originally Submitted
4/16/2011
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You can add this Rainbow Corn Salad recipe to your own private DesktopCookbook.
