Bắp Xào Tôm Khô Chay (Vegan Stir-Fried Corn with Dried Shrimp)

Instructions

1. 1If you are using frozen corn kernels, place them in a bowl and let them thaw at room temperature. Rehydrate the 1/4 cup of vegan dried shrimp by soaking them in warm water for 10 minutes, then drain them well.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 2 tablespoons of vegetable oil and heat it until it shimmers, which should take about 1 minute. This is approximately 190°C.
3. 3Add the 2 shallots, minced, and the 2 cloves of garlic, minced, to the hot oil. Sauté them, stirring constantly, for 1 to 2 minutes, or until they become fragrant and the garlic just begins to turn golden. Be careful not to let the garlic burn.
4. 4Add the 4 cups of corn kernels and the rehydrated 1/4 cup of vegan dried shrimp to the skillet. Stir-fry everything together for 5 to 7 minutes. You are looking for the corn kernels to become tender and to see some light brown, caramelized spots forming on them.
5. 5Sprinkle the 1 tablespoon of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper over the corn and shrimp mixture. Stir well to distribute the seasonings evenly throughout the pan.
6. 6Add the 2 tablespoons of green onions, chopped, to the skillet. Stir and cook for 1 more minute, just until the green onions are slightly wilted and their bright green color intensifies.
7. 7Remove the skillet from the heat. Serve the Bắp Xào Tôm Khô Chay immediately while it is hot.

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