STIR-FRIED CORN, SQUASH, AND TOMATOES WITH GINGER, GARLIC AND CILANTRO

Stir-Fried Corn, Squash, and Tomatoes With Ginger, Garlic and Cilantro image

Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried the vegetables in coconut oil, and I loved the results. The medley has that coconut fragrance without the heaviness it would have with coconut milk. I served the vegetables with black rice, which was beautiful, but any other rice, noodles or grains like quinoa would work. Make sure that your corn is sweet and your tomatoes are juicy. You can also use the lower-priced tomatoes "for sauce" that may be at your farmers' market.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 7m

Yield Serves 4

Number Of Ingredients 14

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Ingredients

1/4 cup vegetable stock, chicken stock or water
1 to 2 tablespoons soy sauce (to taste)
2 teaspoons cornstarch
2 tablespoons coconut oil
1 red onion, cut in half lengthwise and sliced across the grain in half-moons
1 tablespoon minced ginger
1 tablespoon minced garlic
2 zucchini or similar summer squash (about 10 to 12 ounces), diced
Kernels from 2 ears sweet corn
1 pound ripe tomatoes, diced (about 2 1/2 cups)
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon sugar (to taste)
1/4 cup chopped Thai basil
2 tablespoons chopped cilantro

Steps:

Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch. Place this mixture and all the other ingredients near the burner in the order they will be used.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan. Swirl in coconut oil and add onion, garlic and ginger. Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash. Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn. Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar. tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.
Stir in Thai basil and cilantro. Stir cornstarch mixture and add to pan. Continue to stir-fry for about 30 seconds, until vegetables are glazed. Remove from heat and serve, with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 6 grams

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Umesh Maraya

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This is a great recipe for using up leftover vegetables. I had some corn, squash, and tomatoes that were about to go bad, so I threw them into this stir-fry and it turned out great!

KING SUBHAN

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I'm not a big fan of squash, but this dish changed my mind. The squash was cooked perfectly and it had a slightly sweet flavor that I really enjoyed.

Debbie Gillespie

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This stir-fry is so easy to make and it's so flavorful. I love that I can use fresh vegetables from my garden.

Haroon king

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I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked that it's a healthy dish that's packed with vegetables.

Almamun Almamun

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This stir-fry was a hit with my family! The combination of corn, squash, tomatoes, ginger, garlic, and cilantro was delicious. I especially loved the crispy texture of the corn and squash. I will definitely be making this dish again.

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