Bắp Xào Tôm Bơ (Stir-Fried Corn with 'Shrimp' Butter)
Sweet corn kernels stir-fried with a vegan 'shrimp' butter sauce, green onions, and seasonings.
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Ingredients
- 4 cups Frozen corn kernels
- 4 tablespoons Vegan butter
- 2 cloves Garlic
- 1 tablespoon Vegan fish sauce
- 1 teaspoon Sugar
- 1/4 cup Green onions
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Finely mince the 2 cloves of garlic and thinly slice the 1/4 cup of green onions.
- 2Heat 4 tablespoons of vegan butter in a large skillet over medium heat, which is 175°C.
- 3Add the minced garlic to the hot skillet and sauté for about 30 seconds, until you can smell its fragrance.
- 4Add the 4 cups of frozen corn kernels to the skillet and stir-fry, stirring often, for 5 to 7 minutes, until the corn is heated through and starting to get a little browned in spots.
- 5Stir in the 1 tablespoon of vegan fish sauce and the 1 teaspoon of sugar, mixing well to coat the corn.
- 6Continue to cook for another 1 to 2 minutes, stirring, until the corn is heated all the way through and has a slightly caramelized look.
- 7Remove the skillet from the heat and stir in the sliced green onions and the 1/4 teaspoon of black pepper.
- 8Serve the Bắp Xào Tôm Bơ immediately.
Substitutions
Fish sauce → Vegan fish sauce
Allergen substitution
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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