One of the basic tenets of motherhood is this: Serve Baby Corn. When all else fails and your kids refuse to look a vegetable in the eye, let them eat baby corn.
So when I don't feel like fighting with them to eat their dinner, I serve baby corn. (Usually with some protein. I'm not a complete failure as a mother.)
This dish is nice because it puts leftover cold cuts to good use. Of course you can buy them fresh too, but it sure feels good to use leftovers!
Corned Beef and Rice Stir Fry
20 minutes prep, assuming you have the rice cooked ahead of time
Cook the rice well ahead of time. You want it very comfortably settled at room temperature for this dish. If it's warm, it'll clump. (Leftover rice from last night's dinner is fine too. Just let it come to room temperature for an hour or so, if you have the time.)
4 tablespoons canola oil, divided
1 red bell pepper, julienned
3 stalks celery, sliced about 1/2 inch thick
1 can of baby corn
about 1/2 pound of deli sliced corned beef, cut in strips
3 cups cooked brown rice, at room temperature (this is important!)
2 tablespoons soy sauce
1/4 cup dry white wine (use sake if you have it)
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add the scallions and saute for a minute or two, till fragrant.
Add the pepper, celery and baby corn, and cook for a few minutes till heated through. Add the corned beef and cook for another few minutes, stirring, till heated.
Remove the vegetables and meat from the pan and set aside.
Heat the remaining oil. When the oil is nice and hot, add the rice and cook for a few minutes, stirring often. Let it start browning and warm through thoroughly, but take care not to burn it.
When the rice is nice and hot and beginning to brown, add the soy sauce and wine, along with the vegetables. Cook for another few minutes till heated through.