Stir Fried Corn with Pine Nuts
A delicious and authentic chicken recipe for Stir Fried Corn with Pine Nuts, prepared with traditional seasonings and techniques.
Ingredients
- • 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 spring onions
- • 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
Preparation Steps
Prep and chop veggies.
Whisk cornflour into chicken stock. Set aside.
Add pine nuts into a frying pan 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.
Add oil to the same frying pan and turn to medium high heat. Add spring onions 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 frying pan 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 frying pan. Stir to mix well. (*see footnote 2)
Taste the dish and add a bit more salt if necessary.
Add toasted pine nuts. Stir to mix well.
Serve warm.