© Kristen Stevens
Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : 2 to 3

This sweet and tangy stir-fry is super simple to prepare. Serve it with rice, noodles or even quinoa to make it a full meal. Slideshow: More Stir-Fry Recipes

How to Make It

Step 1    

Preheat oven to 420°. Place the rack on the top shelf.

Step 2    

Spread the frozen corn kernels out on a baking sheet and roast in the oven for 25-30 minutes, or until browned in spots, turning halfway.

Step 3    

In a large pot of boiling water cook the edamame for 4 minutes, or according to package directions. Drain and run under cold water until cool.

Step 4    

In a small bowl whisk together 1 tablespoon of the vegetable oil, chili-garlic sauce, honey, soy sauce and fish sauce. Taste and add salt as necessary.

Step 5    

Heat the remaining teaspoon of vegetable oil in a wok or large frying pan over high heat. Add the roasted corn and edamame and cook for 2 minutes, or until both are hot. Add the sauce and stir through to warm. Remove from the heat and stir in the cilantro.

Step 6    

Serve with your choice of noodles, rice or quinoa.

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