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 

Kristen Stevens
August 2014

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© Kristen Stevens

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
2 to 3
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • Serve with your choice of noodles, rice or quinoa.

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