Title: Selecting Ingredients--Miniature Corn (Ck)
Categories: Info Chinese Check
Yield: 1 Servings

These two-inch-long baby ears of corn are sold in fifteen-ounce cans in Asian groceries and some supermarkets. They are used by the Chinese to add color to stir-fried preparations. The entire ear, including the cob, is eaten. Because miniature corn is tender, it is added toward the end of the stir-frying and tossed with the other ingredients for about thirty seconds, just long enough to heat the corn through. It is not necessary to use a whole can of corns for each preparation--slice four to six ears on the diagonal to use in any one dish. Each little ear of corn cal be sliced into two or three pieces. Store the remaining miniature corn in the refrigerator in a covered container of water, changing the water every day. The corn will keep for several days and can be added to any stir-fried recipe.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

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