Lessons learned:
- The Alexia sweet potato crinkle fries are pretty delicious. Not cheap. But delicious.
- Two ears of corn to one regular broccoli stalk would be a good ratio; I wasn't sure so I used three.
Stir-Fried Corn and Broccoli, adapted from Asian Flavors of Jean-Georges
Vegetable oil
Fresh sweet corn cut from 2 ears
1 stalk of broccoli, cut into small florets
1 jalapeno pepper, seeded and minced (if you like heat, you could use a spicier pepper, which is what the original recipe called for)
1 large garlic clove, minced
About 2 teaspoons of pickled lemongrass from those squeeze tubes in the produce section
Soy sauce
Heat a skillet over high heat. Add a small amount of oil to coat the bottom of the pan. When it's smoking, add the corn, broccoli, and pepper. Leave it still for about a minute so it has a chance to brown, then toss it with a spatula and leave it to brown for about another minute. Add the garlic and lemongrass and mix it in evenly. Add 1/4 cup of water to the pan to cook the broccoli a bit more, stirring the mixture constantly now. When the water has cooked off, take the broccoli off the heat and sprinkle on soy sauce to taste. If the broccoli isn't cooked enough for your taste, you can cover your pan for about a minute to steam it some more.
This makes enough for two adults plus two kids who don't eat much of it. I'd double it if I were serving four adults.
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