It’s now, that time between seasons, when groceries and farmers markets carry a full range of nature’s bounty, which inspires this cross-cultural stir-fry. It pairs Asian flavorings and techniques with vegetables of the Americas ranging from summer’s red peppers to the seeds of autumn’s pumpkins.
Steamed rice is a natural partner, but don’t feel duty-bound to serve it. For a different sort of presentation, spoon the hot stir-fry into a large, raw lettuce leaf or a Vietnamese rice paper wrapper, dipped in hot water until pliable and then patted dry. Fold up like an envelope, dip into some soy sauce or fish sauce, and eat.
Chili-garlic sauce is sold at Asian markets and some grocery stores; you can substitute hot sauce. Uncooked, unsalted and hulled pumpkin seeds, or pepitas, are available at ethnic markets and grocery stores.
CHICKEN, CORN AND PEPITAS STIR-FRY
Prep: 25 minutes
Cook: 10 minutes
Servings: 4
1 1/4 pounds boneless, skinless chicken breasts, cubed
2 tablespoons soy sauce
2 tablespoons oil, plus more if needed
4 cloves garlic, minced
1 piece (1 ½-inch-long) ginger, peeled, minced
1 each, chopped: red pepper, onion
2 ears corn, kernels cut from cobs
1 can (15 ounces) black beans, rinsed, drained
2 teaspoons chili garlic sauce
½ cup hulled pepitas (pumpkin seeds), toasted (see note, above)
3 green onions, chopped, optional
1. Place chicken in a shallow dish; pour soy sauce over. Allow to marinate 20 minutes while preparing the vegetables.
2. Heat wok or large skillet over medium-high heat just until a drop of water sizzles on contact. Add oil, swirling it into the wok to coat the sides. Stir-fry garlic and ginger until aromatic, about 1 minute. Add red pepper and onion; stir-fry until the onions just begin to soften, about 5 minutes. Stir in the corn kernels and black beans; cook, stirring occasionally, 2 minutes. Transfer vegetables to a bowl.
3. Add another tablespoon of cooking oil to wok if needed. Drain chicken, discarding marinade. Stir-fry chicken pieces and chili garlic sauce until fully cooked, about 3 minutes. Add back vegetables; lower heat to a simmer. Cook, letting flavors mingle, 2 minutes. Stir in pumpkin seeds; garnish with green onions.
