Peanut & Corn Stir Fry

This dish is good, easy and perfect for summer. The corn offers a soft texture and lightly sweet flavor while the peanuts mix in a crispy crunch. Mmmmm :)

I used frozen corn for quicker prep, but fresh corn would be a terrific supplement, especially when in season.

Ingredients:

1 small bag of frozen corn (or 3-4 ears of corn)

2 medium to large zucchinis

1/2 red onion (optional)

2-3 cloves of garlic

2 T peanut oil

2 T soy sauce

1 T agave syrup

Topping:

2-3 cups of raw peanuts

Take the frozen corn out of the bag and place into a strainer. Run luke warm water over the corn to bring it to room temperature. Allow the corn to dry in the strainer or spread out on thick paper towels.

In the meantime, put 1 T of peanut oil in the wok and heat it on medium high to high for about a minute. The wok should be pretty hot. Pour raw peanuts into the wok and stir constantly until light brown. Remove the peanuts from the wok and place onto a plate to cool.

Chop the zucchini into small bite-sized pieces or about the size of the kernels of corn. Coarsely chop the red onion into small bite-sized pieces as well. Finely dice the garlic.

Put 1 T of peanut oil into the wok and heat again for about a minute on medium high to high. Put the garlic in the wok and stir fry for about 30 seconds. Add the red onion and stir fry for another 30 seconds. Add zucchini and stir fry for another minute. (If using fresh corn, add the kernels along with the zucchini.) If using the frozen corn, add the corn after the zucchini and stir fry for another few seconds. Turn off the heat and stir in the soy sauce and agave syrup.

When serving this dish, I like to keep the peanuts separate and allow my guests to add as much as they like. If there are left-overs, place the peanuts in a separate bag, this way they will remain dry and crisp.

Notes:

I have a pet peeve of overcooked vegetables as this often robs them of their texture, flavor and nutritional value, so I try to cook them as lightly as possible. Especially with this dish, this is important.

I used Spanish peanuts as they were the only raw peanut I could find. These come with the skin on, so I like to peel the skin away from at least a few of them for presentation.