1/1 Photo of Liang Mu Di (Chinese Stir-Fried Corn and Edamame)
The name of this dish means "two plots of land", and evokes the image of a field of corn and a field of soybeans growing side by side. Growing up in Iowa, this was the reality of the landscape around me, but it wasn't until I moved to China that I encountered this simple vegetable dish that brings the two together. This is standard fare in the parts of China where I've lived. To see a couple of variations on this dish, and get a snapshot of the kind of kitchen where it's produced daily, read and look here: http://eatingasia.typepad.com/eatingasia/2010/12/what-mr-zhang-taught-me.html.
My Private Note
Units: US | Metric
- 1/4 cup peanut oil
- 1/2 lb fresh edamame or 1/2 lb frozen edamame
- 1/2 lb fresh kernel corn or 1/2 lb frozen corn kernels
- 1/2-1 red bell pepper, 1/4 to 3/8-inch dice (if you first cut strips, and then slice across the strips diagonally, you get pretty little red diam)
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon ground sichuan pepper (optional)
- 1/2 cup chicken broth (optional)
- 1If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
- 2If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
- 3Wash and dice bell pepper.
- 4Heat wok over highest heat until smoking.
- 5Add oil and swirl in pan to coat pan and heat oil.
- 6Throw in bell pepper and stir fry briefly.
- 7Add corn and edamame. Stir to coat with oil.
- 8Add salt and pepper and stir.
- 9Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
- 10Stir-fry until vegetables are heated through.
- 11Serve as part of a Chinese meal with rice, soup, and other dishes.
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Nutritional Facts for Liang Mu Di (Chinese Stir-Fried Corn and Edamame)
Serving Size: 1 (173 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 252.8
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 438.9 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 4.0 g
- Sugars 2.4 g
- Protein 9.0 g