![\"cooking-stirfry-corn.jpg\"](\"http:\/\/beatrice.com\/wordpress\/wp-content\/uploads\/2009\/01\/cooking-stirfry-corn.jpg\")
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When I announced on my Twitter feed<\/a> yesterday afternoon that, because both Mrs. Beatrice and I have colds, I would be making my stir-fry corn with chile, I got a couple responses—enough to make me think it would be worthwhile to share the recipe with you, especially since I originally got it from Beyond the Great Wall<\/i><\/a>, a travelogue and cookbook by Jeffrey Alford and Naomi Duguid. (Actually, I found the recipe in the book after spotting a variant of the dish on the China episode of Anthony Bourdain’s No Reservations<\/i> and saying, “That sounds good; I wonder if I can find a recipe close enough.”) So here’s my quick, slightly modified version of this dish:<\/p>\n Put on a wok on high heat; when it’s ready, add a tablespoon of peanut (or canola) oil. Toss in about two or three cloves of minced garlic; stir it quickly and then add about 1\/2 pound of pork loin, which you’ve cut into 1-inch by 1-inch chunks, and some freshly ground Szechuan black pepper. Give it a few minutes, then add some thinly sliced pepper. [The recipe calls for cayenne, but we end up using serranos because they’ve been easier to find. You don’t want to go much milder than that, or I don’t, anyway. I’ve also substituted chicken breast for the pork loin, and it’s okay, but the pork’s better.] Add a bit of salt, and keep cooking until the meat’s changed color all over.<\/p>\n Then add corn—in the summer, we like to cut it straight off three cobs, but in a pinch one bag of frozen kernels ought to do the trick. Salt it a little further and then cook it all for another 3-4 minutes.<\/p>\n<\/blockquote>\n We find this is enough for the two of us, but I eat big portions, so you could probably get a meal for three, maybe four people from the recipe as described above. And, as I said, it’s a great dish to make when you have a cold—I’m breathing more freely than I have at any point in the last 48 hours.<\/p>\n","protected":false},"excerpt":{"rendered":" When I announced on my Twitter feed yesterday afternoon that, because both Mrs. Beatrice and I have colds, I would be making my stir-fry corn with chile, I got a couple responses—enough to make me think it would be worthwhile to share the recipe with you, especially since I originally got it from Beyond the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"_links":{"self":[{"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/posts\/100"}],"collection":[{"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/comments?post=100"}],"version-history":[{"count":0,"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/posts\/100\/revisions"}],"wp:attachment":[{"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/media?parent=100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/categories?post=100"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/beatrice.com\/wordpress\/wp-json\/wp\/v2\/tags?post=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n