Recipe (2 servings)

Stir-fry sauce

For serving

Steam the corn
In a pan, add corn kernels + little salt + 2–4 tbsp water.
Cover and cook on medium for 6–10 minutes, stirring once or twice, until corn is tender.
If there’s excess water, cook uncovered for 1–2 minutes.
Sauté aromatics
In the same pan, add a small splash of oil if needed.
Add minced garlic and chopped onion. Sauté until the onion softens and garlic smells fragrant (2–3 minutes).
Add chili + sauces
Add green chilies, stir for 30 seconds.
Add soy sauce, tomato sauce, and vegan oyster sauce.
Stir and simmer 1 minute.
Combine
Add the cooked corn back into the pan.
Toss well until the corn is evenly coated (1–2 minutes).
Serve
Turn off heat.
Drizzle/finish with white sesame and chopped cilantro.
Serve hot.

Optional: If you want it more “restaurant-style” saucy, add 1–2 tbsp water and stir until glossy.

Nutritional value (estimated, 2 servings)

Because corn size varies, I’m estimating for ~350 g sweet corn kernels total.