Stir-fry corn with bird-eye chili, garlic and soy sauce.

When I was younger I was never introduced to using corn as a dish. Sure they serve as a good snack, but never to be stir-fried and plated. My mum learned this dish sometime ago from the Buddhist Library that is located near our home in KL during one of the free vegetarian lunch that was offered by the site. It's actually a simple dish. Stir fry the corn with bird-eye chili (cili padi), garlic (ginger if you're a strict Buddhist, or as you prefer), and soy sauce. Just chop the corns to a smaller parts then stir fry them. As easy as 1-2-3. The aroma of the chili blends really well with garlic and soy sauce.

Have been cooking this dish a lot lately because corns are cheap during the summer months.

This is the soy sauce I use in my daily cooking. I don't use oyster sauce as I am not comfortable with the ingredients used during manufacturing. I started using this soy sauce when I was in Canada, only to realise this product is easily available in Malaysia too. It's a product from Indonesia. It works really well with vege stir-frying.