Celebrate your favourite summer vegetables with this quick Zucchini Corn Stir-Fry! In this dish the vegetables are flavoured with an umami-rich miso, savoury soy sauce, and creamy butter to accentuate their sweetness and vibrancy. It‘s simple, speedy, and enjoyable!
1 zucchini
1 drained can of sweetcorn
1 tablespoon sunflower oil
1 clove garlic crushed
½ tablespoon unsalted butter
For the Seasonings
2 teaspoon miso
1 teaspoon soy sauce
1 teaspoon sugar
2 tablespoons water
METHOD
Cut the zucchini into thirds (sections about 2 inches or 5 cm long). Cut each piece in half lengthwise, then cut each half lengthwise into 3 wedges.
Combine the miso, soy sauce, sugar, and the water. Mix it all together until the miso and sugar dissolve. Set aside.
Heat a large frying pan on medium-high heat. When it‘s hot, add the oil. Then, add the zucchini and quickly sear on medium high or high heat until nicely browned on the edges.
Once browned, lower the heat. Add the garlic. Toss to cook briefly and keep the garlic from burning. Then, add the corn and stir quickly to reheat.
Add the seasonings mixture and the butter.
Toss quickly to coat.
Original recipe justonecookbook
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