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

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

Instructions

1. 1Finely mince the 2 cloves of garlic and thinly slice the 1/4 cup of green onions.
2. 2Heat 4 tablespoons of vegan butter in a large skillet over medium heat, which is 350°F (175°C).
3. 3Add the minced garlic to the hot skillet and sauté for about 30 seconds, until you can smell its fragrance.
4. 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.
5. 5Stir in the 1 tablespoon of vegan fish sauce and the 1 teaspoon of sugar, mixing well to coat the corn.
6. 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.
7. 7Remove the skillet from the heat and stir in the sliced green onions and the 1/4 teaspoon of black pepper.
8. 8Serve the Bắp Xào Tôm Bơ immediately.

Substitutions

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