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Serves
1 (or more if you are not as greedy as me)
Author Notes
While succotash is usually reserved for the summer, I found myself with a celery bunch and two very out of season ears of corn that needed to be cooked. New York felt like summer today so it's not a shocker that succotash popped into my head for this challenge. Since my recent trip to India, I have not been able to shake my obsession with all flavors S.E. Asian so this is the flavor profile I gave to my succotash. The ginger and garlic give warmth while the chile pepper literally heats it up. A splash of sesame oil and brown rice vinegar and a sprinkling of mint finished the meal. —testkitchenette
Ingredients
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2 teaspoons
extra virgin olive oil
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1 teaspoon
small shallot, finely chopped
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2 teaspoons
ginger, finely chopped
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1
garlic clove, smashed
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Pinch
sea salt
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1
celery bunch, sliced on the bias (leaves too)
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2
ears corn, shucked
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1
Thai chile, halved and seeded
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1/2
sweet potato, baked and chopped (I baked it at 400F, pierced, for about an hour, let cool and chopped it)
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1/4 cup
mint, finely chopped
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2 teaspoons
honey
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1 tablespoon
brown rice vinegar
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1 teaspoon
toasted sesame oil
Directions
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Heat olive oil in a large skillet or wok over medium high heat. Add in the shallot, ginger, and garlic and sweat them for about 2 minutes until the shallots get translucent. Add in the celery and corn and let cook for about 2 minutes, stirring the whole time. Add a pinch of salt.
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Add in the Thai chile and the sweet potato and let cook for a minute or two to warm up. Stir in the finely chopped mint, honey, brown rice vinegar, and toasted sesame oil. Check for seasoning. Take chile pieces out.
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Serve as a side dish or as a main warm salad dish.
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