Sunday I cooked J. Kenji Lopez-Alt’s Stir-Fried Corn and Mushrooms with Hot Peppers and Soy Butter recipe from his The Wok cookbook.

Nothing unusual with the ingredients for this one. The recipe calls for “12 fresh hot chiles, such as Chinese cowhorn, Anaheim, jalapeño, or serrano (or fewer to taste," and, under my wife’s advisement, I chose fewer. I went with six Chinese cowhorn (or “long hot green peppers” as their labeled at our store).

The stir-fry was straightforward as well: stir-fry things in batches and then cook it all together at the end with the sauce ingredients.

My wife and I both really enjoyed it. The six peppers gave it a good heat without being overwhelming. The kids weren’t home to try it, but we didn’t expect that they would be interested anyways. I look forward to making this again in the future.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.