Lemongrass Corn Stir Fry
1 1/2 tbsp. peanut or other flavorful oil
inner portion of 1 stalk lemongrass, chopped
2 tbsp. preserved chopped lemongrass
2 tsp. minced garlic
2 tsp. butter
1 medium onion, minced
3 cups corn kernels (about 3 ears of fresh corn)
3/4 cup gluten-free vegetarian broth (i use bullion)
2 tsp fresh lime zest
2 tbsp. fresh lime juice
[pescatarian variation: add 1 tbsp. fish sauce]
1-2 tbsp. freshly julienned thai basil
Heat oil in wok on high and toss in the lemongrass. Let it sizzle and start to brown and then add your garlic, butter, and onion. Cook until they brown and then add your corn, and stir fry until brown. Add your vegetable broth and stir constantly until broth has reduced and been absorbed into the corn.
Add your lime zest, lime juice, variation elements and heat. At the last minute stir in your fresh basil, taste, season with salt if necessary and serve.
You can add a spicy flavor element if desired, like hot sauce or cayenne pepper.