Sriracha Vegetables

Sriracha Vegetables

The popularity of the Sriracha Sauce has soared in recent years. This spicy and tangy condiment with a touch of sweetness can now be found in the refrigerators of many homes, right next to the ketchup. This hot sauce is so versatile, it can be used on your hot dogs, whipped into your mayo, added to your marinades…the possibilities are really endless. It’s so popular now, that there are even Sriracha flavoured chips!

I love to squeeze Sriracha sauce over my Vietnamese Pho, Chinese pan-fried turnip cakes and finger-lickin’ fried chicken. I’ve also been trying to incorporate this addictive hot sauce into some recipes. One of my favourites is this Sriracha Veggie recipe. Fresh corn is really nice right now, so I used fresh corn kernels here. I’ve tried it with canned corn, and it’s just as good. The sweetness of the corn and the freshness from the lime juice compliments the Sriracha so well.

Sriracha Vegetables

Sriracha Vegetables
Serves 2 as a Side Dish

1 cup fresh corn kernels
1/2 cup frozen green peas
1/2 cup zucchini, 1/2″ slices and quartered
handful fresh coriander, roughly chopped
1 tbsp fresh lime juice
1/2 tbsp Sriracha (more if you can take the heat, I personally use 1 tbsp)
2 tsp olive oil
salt and pepper

For the fresh corn kernels, you need to cook the corn on the cob over boiling water for about 10 minutes. Once cool, trim the corn kernels off.

Blanch the frozen green peas in boiling water for 1-2 minutes, drain and submerge into ice-cold water to retain the vibrant green color.

In a sauce pan, heat the olive oil over medium-high heat, add the corn kernels and zucchini and cook until the zucchini just turns soft. Then add the Sriracha, lime juice, salt and pepper. Adjust the spiciness and acidity to your liking. Stir. Just before you turn off the heat, add the green peas and coriander.

Serve and enjoy~~

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