Fresh Corn Zucchini and Napa Cabbage Saute |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Fresh Summer Vegetables are sautéed in Sesame Seed Oil. Flavors from sesame seed oil, fresh herbs and garlic are infused into vegetables as they are sauteed. Ingredients:
4 ears fresh corn (yellow, kernels removed( ) |
1 lb zucchini (sliced half moon) |
1 lb napa cabbage (sliced thin) |
1 lb baby bok choy (sliced thin) |
5 tablespoons seasoned rice vinegar |
5 tablespoons sesame seed oil |
1 tablespoon fresh garlic clove (minced) |
1 tablespoon fresh thyme (chopped) |
4 tablespoons fresh cilantro (chopped) |
1 teaspoon fine sea salt |
1 teaspoon fresh ground black pepper |
5 tablespoons toasted sesame seeds (white) |
Directions:
1. Place corn in a pot of cold water and add 1-tablespoon fine sea salt. Bring water to a full boil and blanch corn 4-5 minutes. Place corn in a bowl.
2. Place seasoned rice vinegar into a small bowl and wisk in 3 tablespoons sesame seed oil. Season with sea salt and fine black pepper to taste. Place dressing into a small saucepan and bring to a boil. Reduce to a slow simmer for 3-4 minutes or until sauce thickens. Hold sauce warm.
3. Heat a large saute pan. Add remaining sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini and saute for 3-4 minutes. Add napa cabbage, baby bok choy and fresh thyme. Saute vegetables for 2-3 minutes, add cilantro, warm dressing and toss. Reseason with salt and pepper to taste.
4. Remove pan from heat and place vegetables on warm serving plates.
5. Garnish with Toasted White Sesame seeds.
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