Sweet corn kernels with green peppers (Qing jiao yu mi) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 299) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on May 03, 2016

    I love this dish. It's my go-to way for preparing fresh corn. It's simplicity in seasonings means it goes well with just about anything regardless of cuisine. I use just enough bell pepper to give some color but not enough to dominate the dish.

  • sarahcooks on July 16, 2011

    It's hard to know how to rate this. It's a very simple dish. A bit too simple for my taste. But if you just want an alternative to boiled or steamed corn, this is it.

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