Ingredients
- 1 tablespoon peanut or vegetable oil
- 2 slices ginger, smashed
- 2 medium garlic cloves, smashed
- 1 teaspoon minced jalapeño chili (seeds removed) 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
Serves: 4 as a vegetable side dish
Method: High-heat stir-frying
Equipment: Big Green Egg Wok
- 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, then add the ginger, garlic, and chili. Stir-fry for 10 seconds or until fragrant.
- Add the red bell peppers and corn.
- Sprinkle in the salt and sugar, then stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
- Remove from heat and serve warm.
