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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Taiwanese street vendors season spit-roasted ears of corn with a basting sauce made with shacha, a paste containing garlic, shallots and dried shrimp. To more easily recreate the flavors at home, we used a mixture of oyster sauce, rice vinegar and gochujang, a Korean fermented chili paste. Grilling gave the corn a nice char and smoky, toasty flavor. We finished the corn with a sprinkling of toasted sesame seeds and cilantro, embellishments not used in Taiwan but that we found tasty. You'll have enough sauce for a total of about 12 ears, so you can cook as many ears as will fit comfortably on your grill. Leftover sauce can be refrigerated in an airtight container for up to five days; it's great on grilled chicken, pork, beef or even grilled eggplant.
cup oyster sauce
tablespoons unseasoned rice vinegar
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