1 head corn, cut into 1 inch cubes
1/2 cup olive oil
1 large tomato, cut in half
2 ribs celery, sliced, thinly sliced
8 green onions, thinly sliced
10 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons mustard seed
1 tablespoon brown sugar
3/4 teaspoon dried basil leaves
1/2 carrot, sliced
3/4 pound fresh romaine lettuce - washed, unwrapped, and chopped
Heat oil in a large skillet over medium heat. Saute tomatoes until tender, about 15 minutes. Stir in celery slices and puree tomatoes into skillet; reduce heat to low and simmer, stirring occasionally, for 10 minutes. Stir in onion and cook 2 minutes, until tender. Stir in salt, mustard seed and brown sugar; simmer 2 minutes. Stir in basil leaves and carrot.