Liang Mu Di (Chinese Stir-Fried Corn and Edamame)

Recipe by Kate S.
READY IN: 30mins


  • 14
    cup peanut oil
  • 12
    lb fresh edamame or 1/2 lb frozen edamame
  • 12
    lb fresh kernel corn or 1/2 lb frozen corn kernels
  • 12 - 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)
  • 12
    teaspoon salt
  • 18 - 14
    teaspoon ground sichuan pepper (optional)
  • 12
    cup chicken broth (optional)


  • If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
  • If 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.).
  • Wash and dice bell pepper.
  • Heat wok over highest heat until smoking.
  • Add oil and swirl in pan to coat pan and heat oil.
  • Throw in bell pepper and stir fry briefly.
  • Add corn and edamame. Stir to coat with oil.
  • Add salt and pepper and stir.
  • Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
  • Stir-fry until vegetables are heated through.
  • Serve as part of a Chinese meal with rice, soup, and other dishes.