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Corn Krapow

SERVES: 3 to 4 PREP: 10 minutes TOTAL TIME: 20 minutes
Corn Krapow

Corn Krapow

SERVES: 3 to 4 PREP: 10 minutes TOTAL TIME: 20 minutes

A vegetarian version of Pad Krapow that can really be made with any veggie.

I loooove Pad Krapow, a quick and easy Thai street food dish made with chicken and lots of fresh Thai basil to complement the heat from the chiles. I realized that it can be delicious without the meat, using meaty oyster mushrooms and corn (fresh is best, but frozen or canned is okay in the off-season). It’s brighter, lighter, crunchier, and vegetarian, and honestly you can try any vegetables you like in this. I want to try with broccoli (John’s favorite) or green beans next!

  • 5 garlic cloves, peeled

  • 3 or 4 Thai Bird chiles (or 1 small serrano or jalapeño)

  • 3 large or 4 medium ears fresh corn, husked; one 12-ounce can corn, drained; or one 12-ounce bag frozen corn, thawed

  • 4 tablespoons vegetable oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 10 ounces (3 cups) stemmed oyster mushrooms (from 1 12-ounce bunch)

  • 4 tablespoons oyster sauce

  • 4 tablespoons soy sauce

  • 2 cups fresh Thai or regular basil leaves

  • Cooked jasmine rice, for serving

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This is the ultimate set for creating clean-out-the-fridge meals. Aside from just stir-frying, the Teigen-Legend fam uses the w...

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