Bắp Xào Tôm Bơ (Corn Sauteed with Butter and Shrimp - SHELLFISH FREE)
A savory and sweet snack of sauteed corn with butter and (vegan) shrimp flavoring. A popular street food.
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Ingredients
- 2 cups Frozen corn kernels
- 2 tbsp Vegan butter
- 1 tsp Dried shiitake mushrooms (ground)
- 1 tsp Sugar
- 2 tbsp Scallions
- 1 tsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place an approximately 25 cm non-stick skillet over medium heat. Add the 1 teaspoon of vegetable oil and the 2 tablespoons of vegan butter to the skillet. Heat until the vegan butter is melted and the oil is shimmering, about 1-2 minutes.
- 2Add the 2 cups of frozen corn kernels to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the corn is slightly browned and tender.
- 3Stir in the 1 teaspoon of dried shiitake mushrooms (ground) and the 1 teaspoon of sugar. Cook for 1 minute, stirring constantly, until the sugar is dissolved and the shiitake powder is fragrant.
- 4Add the 2 tablespoons of scallions to the skillet and stir to combine. Cook for another minute until the scallions are slightly softened.
- 5Serve the Bắp Xào Tôm Bơ hot.
Substitutions
shrimp → dried shiitake powder
Provides umami flavor
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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