Spicy corn stir-fry with tomato and chili

Cut the kernels off one ear of sweet corn into a big bowl, rinse them a couple of times to remove the hard fibre bits, then strain and set aside.

Stick a chopstick into the tomato and grill it over a medium flame until the skin is blistered and shrunk, mimicking roasting in ash and making it easier to peel; set aside.

Do the same with the three green chilies until nicely blistered.

Peel the cooled tomato, core it, remove the seeds and cut it into roughly corn kernel sized pieces.

Peel any loose skin off the chilies, remove the stem and seeds and dice them to the same kernel size.

Long yao, then add about a tablespoon of oil, the minced garlic and scallion white and the halved dried chilies; heat on medium and fry until fragrant.

Add the tomato and fry about a minute, then swirl in the liaojiu and mix.

Add the corn and mix, then add water to the level of the corn plus the salt.

Once at a boil, cover, turn the heat to low and cook 8 minutes; fresh waxy corn needs 15 minutes and at least 1.5 cups of water.

Swirl in the light soy sauce, season with the MSG, toss in the green chili and mix, then the green part of the scallion, mix and out.