Chile and Corn Stir-Fry

August 4, 2006

Chile and Corn Stir-Fry

Philippe Waterinckx, Tucson CSA

4 green chiles, cut lengthwise (membranes and seeds removed – roasting the chiles is optional)
1 ear of corn, kernels cut off
1 tablespoon oil
1 or 2 tomatoes, quartered
1/2 onion, sliced
1 garlic clove, crushed
1/2 glass white wine
1/2 bunch cilantro or parsley, chopped
1 cup vegetable stock
1 cup rice

Sauté the chiles in oil for 5 minutes on each side. Add the onion and tomatoes and cook for another 3 minutes.
Add the garlic, corn, wine and stock and simmer for 5 minutes.
Stir in the cilantro or parsley.
Serve on top of steamed or boiled rice.

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