Sichuan Messy Corn Stir-Fry

• 1 tablespoon vegetable oil
• 2 cloves garlic finely chopped
• 1/4 inch ginger peeled and minced, 1/2 teaspoon
• 2 each scallions, spring or green onions sliced
• 2 each corn on the cob, cut into 1/2-inch rounds, or 2 cups kernels
• 1 tablespoon soy sauce, tamari or to taste
• 1/2 tablespoon hot chili pepper oil sichuan style
• 1/2 teaspoon sichuan peppercorns or to taste, ground
• 1/2 teaspoon rice vinegar or to taste
• 1 teaspoon sesame oil
• 2 tablespoon cilantro for serving

1. In a large nonstick pan or a wok, heat the oil over medium-high heat until hot.
2. Add the garlic, ginger, and scallions, stirring constantly until very fragrant about 1 minute.
3. Add the chopped corns or kernels if you prefer, stirring often, and cook until the corn start to become brown on spots.
4. Add the seasoning ingredients to taste, and cook for about 3 minutes until well coated and heated through.
5. Top with fresh cilantro and serve warm.

vegetable oil, garlic, ginger, scallions, corn, soy sauce, hot chili pepper oil sichuan style, sichuan, rice vinegar, sesame oil, cilantro

Taken from recipeland.com/recipe/v/sichuan-messy-corn-stir-fry-53776 (may not work)