Procedures

1. 1

   Cut the zucchini into slices 1/4 inch thick. With a fork, mash the egg yolks.

2. 2

   Heat a wok over medium heat. Add a teaspoon of oil and stir-fry the zucchini until lightly browned, about 3 minutes; add the salt to taste. Remove and set aside.

3. 3

   Head the wok over medium heat. Add another teaspoon of oil and stir-fry the corn until the kernels are lightly charred, 3-4 minutes. Remove and set aside.

4. 4

   Keep the wok over medium heat. Add the remaining oil and the egg yolks and stir-fry for 20 or so seconds. The egg yolks will become frothy. Return the corn and zucchini to the wok and stir-fry until the corn and zucchini are covered with the egg yolk sauce. Serve hot or cold.