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southwest summer stir-fry




Source of Recipe


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Recipe Introduction


Take advantage of sweet corn when it's in season. This recipe can be easily doubled for a larger gathering


List of Ingredients




2 teaspoons olive oil
1 small zucchini, diced
1 small green pepper, diced
1 small onion, diced
1 teaspoon ground cumin
1 1/2 cups (7 1/2 oz/225 g) fresh corn kernels (cut from 3 ears corn)
1 large vine-ripened tomato, peeled, seeded and diced
1 teaspoon honey
1/4 teaspoon sea salt
1/2 teaspoon Tabasco or other hot sauce
1/4 cup chopped fresh cilantro or parsley
2 tablespoons chopped dry-roasted peanuts, optional


Recipe



1 In a wok or large skillet, heat oil over medium-high heat. Add zucchini, green peppers and onions and cook, stirring, until the vegetables are tender, about 5 minutes.
2 Stir in cumin. Add corn and cook until it is just tender, about 3 minutes. Stir in tomatoes, honey, salt and hot sauce and cook for 3 minutes. Remove from the heat. Stir in cilantro or parsley and sprinkle with peanuts, if using.