| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetables, Oriental |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 2 |
tb |
Dark soy sauce |
| 1 |
ts |
Sichuan peppercorn (roasted and finely ground) |
| 2 |
ts |
Finely chopped fresh chiles |
|
|
Salt to taste |
| 8 |
|
Ears sweet fresh corn (shucked) |
INSTRUCTIONS
Corn, of course, is not native to China, but this Chinese way of cooking it
is delicious.
IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and
chiles. Make a charcoal fire and, when the coals are ash white, grill the
corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning
frequently. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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