Stir Fried Corn with Pine Nuts
The sweet corn kernels, pine nuts, cucumber, and carrot are lightly seasoned with green onion, salt, and sugar. Every ingredient comes together to create a hearty meal that is nutty and sweet.
1 teaspoon potato starch
2 tablespoons chicken stock (Or water)
1/4 cup pine nuts
2 teaspoons peanut oil (or vegetable oil)
1 teaspoon chopped green onion
1/3 cup cubed carrot
1 cup frozen corn
1/3 cup cubed cucumber (or frozen peas) (*See footnote 1)
1/4 teaspoon salt or to taste
1/2 teaspoon sugar
Step 1: Prep and chop veggies. Whisk cornstarch into chicken stock. Set aside. Add pine nuts into a skillet and heat over medium heat. Stir the pine nuts frequently. When the pine nuts start to turn golden brown, turn to medium low heat. Cook and stir until for another minute, until the pine nuts turn light brown. Transfer to a plate to cool.
Step 2: Add oil to the same skillet and turn to medium high heat. Add green onion and stir a few times. Add carrot and corn. Stir and cook until the corn is thawed and the carrot starts to turn tender. If the skillet gets too hot, turn to medium or medium low heat. Add cucumber. Season with salt and sugar. Stir and cook for another minute, until the cucumber is cooked. Turn off heat. Whisk the potato starch slurry again and swirl it into the skillet. Stir to mix well. Add toasted pine nuts. Stir to mix well.