- 2 tablespoons [30 mL] peanut oil
- 3 cups [375 mL] diagonally thinly sliced zucchinis
- 3 cups [375 mL] freshly cut or frozen corn kernels
- 1 cup [250 mL] seeded and minced sweet red pepper, membranes removed and seeded
- 1 cup [250 mL] minced onion
- 3 cloves garlic, crushed
- 1 tablespoon [15 mL] dried coriander
or
3 tablespoons [45 mL] freshly chopped coriander
- 3 to 6 tablespoons [45 to 90 mL] water
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- Into a wok or a heavy frypan, heat oil for 1 minute over medium-high heat.
- Brown zucchini slices for 2 minutes; remove zucchini slices from wok and reserve.
- Add fresh or frozen corn kernels, minced sweet red pepper and onion, crushed garlic, fresh or dried coriander, and 3 tablespoons [45 mL] of the water.
- Cover thighly, lower heat and steam for 12 to 15 minutes, until vegetables are tender yet still crisp, adding a little more water whenever necessary, to prevent vegetables from burning.
- Add reserved zucchini slices, reheat and serve, hot.
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