China · Home-style
Stir-Fried Corn with Pine Nuts
Sweet corn kernels glazed lightly with sugar and starch, finished with toasted pine nuts and carrot. Mild, crisp and slightly creamy.
Corn carries its own sweetness, so this northern dish needs only a little sugar to become a favourite, often served as one of several small plates rather than as the main course. Toasted pine nuts give it a buttery note that corn alone does not have. The starch slurry is thin and quick, meant to leave a faint glaze rather than a sauce.
Ingredients
- corn kernels200 g
- toasted pine nuts30 g
- carrot50 g
- cooking oil15 ml
- sugar10 g
- salt1 g
- cornstarch5 g
- water20 ml
Directions
- 1
Blanch the corn kernels and carrot dice for 1 minute in advance, then lift out and drain.
- 2
Heat the wok, add cold oil, stir-fry the carrot dice briefly, then add the corn kernels and toss.
- 3
Add the sugar and salt and toss until evenly combined.
- 4
Mix the water and cornstarch into a slurry, pour it into the wok and toss quickly so the sauce thickens slightly.
- 5
Add the toasted pine nuts and toss to combine.
- 6
Turn out onto a plate.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.