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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This is our rendition of Vietnamese bắp xào tôm khô, or stir-fried corn with dried shrimp. Instead of dried shrimp, we add cooked fresh shrimp, which are easier to source and make the dish more substantial. Complementary flavors—salty, sweet, savory, spicy, rich and tangy—are what make this dish a standout. Make a light meal of it by serving with steamed jasmine rice.
tablespoons grapeseed or other neutral oil
cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry
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