Bắp Xào Tôm Bơ (Stir-Fried Corn with Shrimp and Butter)

Ingredients

• 4 cups Frozen corn kernels
• about 225 g Cooked shrimp
• 3 cloves Garlic
• 2 tbsp Vegan butter
• 1 tsp Sugar
• 1 tsp Fish sauce (Nuoc Mam)
• 1/4 tsp Black pepper
• 2 tbsp Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: mince the 3 cloves of garlic and finely chop the 2 tablespoons of scallions.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 2 tablespoons of vegan butter and let it melt completely.
3. 3Add the minced garlic to the melted vegan butter in the skillet. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
4. 4Add the 4 cups of frozen corn kernels to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through and slightly tender.
5. 5Add the about 225 g of cooked shrimp to the skillet with the corn. Stir and cook for another 2 to 3 minutes, just until the shrimp are heated through.
6. 6Stir in the 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1/4 teaspoon of black pepper. Mix well to combine everything.
7. 7Remove the skillet from the heat. Garnish the stir-fried corn and shrimp with the chopped scallions.
8. 8Serve the Bắp Xào Tôm Bơ warm immediately.

Substitutions

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