Recipes Corn and Bok Choy Stir Fry 5.0 (1) 1 Review Bok choy and corn are stir-fried for only a couple minutes before being paired with a rich dressing made with fish sauce. Slideshow: Fantastic Corn Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 5, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 4 to 6 Ingredients 1/2 pound baby bok choy, leaves separated 3 ears of corn, shucked (about 3 cups) 2 tablespoon canola oil (or other high flashpoint oil) 2 cloves garlic, minced 3 medium shallots, peeled and sliced 1 tablespoon fish sauce Chopped cilantro, for garnish Lime wedges, to serve with stir fry (optional) Directions Heat a large skillet over medium-high heat. Add the oil, and then add the garlic and shallots. Cook until soft, about 30 seconds. Add the bok choy. Cook for one minute, or until bright green. Stir in the corn and fish sauce. Cook until the corn is tender, about 2 minutes. Taste for seasoning and add more fish sauce if desired. Garnish with cilantro and serve warm accompanied by the lime wedges for guests to squeeze over their portions. Rate it Print