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"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

Baby Corn

What is there to say about baby corn, except that it looks exactly like miniature ears of corn. Don’t just eat the tiny kernels off the cob; the whole ear is edible with a sweet taste and crunchy texture. Baby corn, which may also be labeled as young corn, is typically 2 to 3 inches in length and mellow yellow in color.

Before using canned baby corn, drain and rinse under water to remove any trace of the salty canning liquid. If the baby corn has a metallic taste, blanch the ears in boiling water. Baby corn is most popular in stir-fried dishes, but can also be used in soup and salads.

Transfer the contents of an opened can of baby corn to a lightly sealed container, fill it with water, and refrigerate. The baby corn will keep for a week if the water is changed daily.

Adapted from Martin Yan's A Simple Guide To Chinese Ingredients And Other Asian Specialties.

Copyright © 2006 Yan Can Cook Group.