Grace Young has been called the Stir-Fry Guru by the New York Times, the Wok Queen by the Washington Post, and the Wok Evangelist by Chow.com. Her cookbook, Stir-Frying to the Sky’s Edge, won the James Beard Foundation’s Best International Cookbook Award. Learn more about Grace on page 32 in the Big Green Egg LifeStyle Magazine.
From July through September the farmers’ markets in New York City have the best corn and bell peppers. I associate this stir-fry with the taste of summer, when peppers and corn are at their peak and a minimal amount of seasonings is all that is needed to enhance the natural flavors of the vegetables. When I’m being lazy I use the red pepper flakes to add a little heat, but this is even better with about a teaspoon of freshly minced jalapeño. To make it hotter still, add the seeds — Grace Young
Ingredients
- 1 tablespoon peanut or vegetable oil
- 2 slices ginger, smashed
- 2 medium garlic cloves, smashed
- 1 teaspoon minced jalapeño chili, without the seeds, or ¼ teaspoon red pepper flakes
- 2 medium red bell peppers, cut into ½-inch dice (about 2½ cups)
- 2 medium ears corn, kernels scraped off (about 1½ cups)
- ½ teaspoon salt
- ¼ teaspoon sugar
Instructions
Set the EGG for direct cooking at 600°F/316°C. Once the EGG is steady at this temperature, shut the bottom draft door and carefully open the lid. Heat a Big Green Egg Wok until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, garlic, and chili, and stir-fry for 10 seconds or until the aromatics are fragrant. Add the bell peppers and corn, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes or until the bell peppers and corn are crisp-tender.
Serves 4 as a vegetable side dish.
Adapted from STIR-FRYING TO THE SKY’S EDGE by Grace Young. Copyright © 2010 by Grace Young. Reprinted by permission of Simon & Schuster, Inc, NY.