Stir Fried Corn with Pine Nuts (松仁玉米)

Method10 steps · about 10 min

1. 1

   Step 1: Cut the carrot (1/3 cup) and, if chosen, cucumber (1/3 cup) into small cubes and chop the optional green onion (1 tsp). Keep the corn frozen until it enters the pan. Choose either the cucumber or frozen-pea version; peas will enter with the corn, while cucumber enters later.

   Uses 1/3 cup carrot, cut into small cubes · 1 tsp green onion, chopped (optional) · 1/3 cup cucumber, if the cucumber version is chosen

2. 2

   Step 2: If using the slurry, whisk the 1 teaspoon potato starch into the 2 tablespoons chicken stock or water until smooth. Set aside. Skip both slurry ingredients if choosing the drier version.

   Uses 1 tsp potato starch, for the optional slurry · 2 tbsp chicken stock or water, for the optional slurry

3. 3

   Step 3: Put the 1/4 cup pine nuts in a dry skillet over medium heat. Stir frequently until they begin to turn golden, watching closely so they do not burn.

   Uses 1/4 cup pine nuts

4. 4

   Step 4: Once golden color starts, reduce to medium-low heat and stir for about 1 minute more, until light brown. Transfer the toasted pine nuts to a plate to cool.

   Uses pine nuts beginning to turn golden

5. 5

   Step 5: Add the 2 teaspoons oil to the same skillet over medium-high heat. Briefly stir the optional green onion, then add the prepared carrot and frozen corn. If choosing frozen peas (1/3 cup), add that same 1/3-cup alternative supply now. Stir until the corn and any peas are thawed and hot and the carrot starts to soften; reduce the heat if the pan gets too hot.

   Uses 2 tsp peanut oil or vegetable oil · prepared carrot and optional green onion · 1 cup frozen corn kernels · 1/3 cup frozen peas, only if peas were chosen instead of cucumber

6. 6

   Step 6: If choosing cucumber, add the prepared cucumber now. Season the vegetables with 1/4 teaspoon salt and 1/2 teaspoon sugar. Stir-fry for about 1 minute more, until the cucumber is cooked but still crisp, or until the already-added peas and other vegetables are cooked to your liking.

   Finish corn and cucumber stir-fry · 1 minUses hot corn, carrot and optional green onion, with peas if chosen · prepared 1/3 cup cucumber, only if cucumber was chosen · 1/4 tsp salt, or to taste · 1/2 teaspoon sugar

7. 7

   Step 7: Turn off the heat. If using the slurry, whisk it again and immediately stir it into the still-hot vegetables until evenly coated and glossy. If it has not thickened in the residual heat, return the pan briefly to low heat and stir until it clings, then turn off the heat. Skip slurry application entirely for the drier version.

   Uses cooked seasoned corn and chosen vegetables · potato-starch slurry, only if prepared

8. 8

   Step 8: Taste the cooked vegetables and add a little extra salt only if needed.

   Uses cooked vegetables with chosen slurry or dry finish · Extra salt, to taste if needed after cooking

9. 9

   Step 9: Stir the cooled toasted pine nuts into the finished vegetables just before serving.

   Uses finished seasoned vegetables · cooled toasted pine nuts

10. 10

    Step 10: Serve the corn and pine nuts warm as a side dish, dividing the complete batch into two servings.

    Uses finished corn and pine-nut stir-fry