mark bittman
1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl.
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2. Wipe skillet with a paper towel, add oil and turn heat to high. When oil is almost smoking, add tomatoes. Cook, undisturbed, until they are nicely browned and slightly softened, about 2 minutes. Turn, sprinkle with sugar and cook for another 2 minutes.
3. Combine tomatoes with corn in bowl and drizzle with any pan juices. Sprinkle with soy sauce and sesame oil. Cool to room temperature, then taste and adjust seasonings with soy sauce, sesame oil, salt or pepper as needed. Garnish if you like, and serve.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 451 | ||
Calories from Fat: 401 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.1mg | 2 % | |
Potassium 295.8mg | 8 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 12.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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