Stir-Fried Corn, Squash, and Tomatoes With Ginger, Garlic and Cilantro

By Martha Rose Shulman

Stir-Fried Corn, Squash, and Tomatoes With Ginger, Garlic and Cilantro
Andrew Scrivani for The New York Times
Total Time
About 7 minutes
Rating
5(137)
Comments
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Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried the vegetables in coconut oil, and I loved the results. The medley has that coconut fragrance without the heaviness it would have with coconut milk. I served the vegetables with black rice, which was beautiful, but any other rice, noodles or grains like quinoa would work. Make sure that your corn is sweet and your tomatoes are juicy. You can also use the lower-priced tomatoes “for sauce” that may be at your farmers’ market.

Featured in: Stir-Fries With a Touch of Thai

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Ingredients

Yield:Serves 4
  • ¼cup vegetable stock, chicken stock or water
  • 1 to 2tablespoons soy sauce (to taste)
  • 2teaspoons cornstarch
  • 2tablespoons coconut oil
  • 1red onion, cut in half lengthwise and sliced across the grain in half-moons
  • 1tablespoon minced ginger
  • 1tablespoon minced garlic
  • 2zucchini or similar summer squash (about 10 to 12 ounces), diced
  • Kernels from 2 ears sweet corn
  • 1pound ripe tomatoes, diced (about 2½ cups)
  • ¼ to ½teaspoon salt (to taste)
  • ¼ to ½teaspoon sugar (to taste)
  • ¼cup chopped Thai basil
  • 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

114 calories; 7 grams fat; 6 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 550 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine stock or water, soy sauce and cornstarch in a small bowl or measuring cup and stir to dissolve cornstarch. Place this mixture and all the other ingredients near the burner in the order they will be used.

  2. Step 2

    Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to pan. Swirl in coconut oil and add onion, garlic and ginger. Stir-fry for about 2 minutes, until onion is crisp-tender, and add squash. Stir-fry for about a minute, until you can just see the squash becoming translucent, and add corn. Stir-fry for about 2 minutes, and add tomatoes, salt, and sugar. tir-fry for about 2 minutes, until the tomatoes have collapsed and stir-fry is beginning to look saucy.

  3. Step 3

    Stir in Thai basil and cilantro. Stir cornstarch mixture and add to pan. Continue to stir-fry for about 30 seconds, until vegetables are glazed. Remove from heat and serve, with rice, noodles or other grains.

Tip
  • Advance preparation: All the ingredients can be prepared hours in advance. Keep in the refrigerator until 15 to 30 minutes before you cook.

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Ratings

5 out of 5
137 user ratings
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Comments

Beccca

I used one delicata squash instead of zucchini and forgot the cornstarch and it was delicious! Paired it with the Cumin Roasted Salmon with Cilantro Sauce and some forbidden black rice.

eliza383

Very tasty - added a jalapeno but otherwise made as written. I may add some crispy tofu next time, was good and light and summery but maybe needed a little protein or something

Renana

Made this last night trying to use up the season's zucchini and thai basil. Only added a bit of cayenne pepper for pep and red bell for color. Served over quinoa for protein. Delish!

Cutie PIe

Yummy, easy to prepare, and is budget-friendly. I added about a tablespoon of fish sauce to the soy sauce/cornstarch mix. I added cubed chicken breast to the pan first, and when that was mostly cooked through, I added the ingredients in order per the recipe. I saved the Thai basil and cilantro for a topping rather than adding it to the mix. Served over white rice. I think this dish would benefit from some heat, like chili peppers or hot sauce.

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