Pine Nut Corn Stir-Fry
A vibrant Chinese classic featuring sweet corn kernels tossed with toasted pine nuts and colorful vegetables. Quick to prepare and bursting with contrasting textures.
Story
This classic dish from China's Northeast region (historically known as Manchuria) showcases the region's love for combining forest ingredients with farm-fresh produce. The creamy pine nuts add a subtle nuttiness that pairs beautifully with sweet corn.
Ingredients
frozen or fresh corn kernels
1 cup
pine nuts
3 tablespoons
diced carrot
1/3 cup
frozen peas
1/3 cup
vegetable oil
2 tablespoons
salt
1/2 teaspoon
sugar
1 teaspoon
water + cornstarch mixture
2 tablespoons
Instructions
1
Toast the pine nuts
Heat a dry wok or skillet over medium-low heat. Add pine nuts and stir constantly until they turn golden and release a nutty aroma. Watch carefully—they can go from golden to burnt quickly. Remove and set aside.
2
Parboil the vegetables
Bring a small pot of water to boil. Add corn kernels and cook for 2 minutes. Add carrot and peas, then cook another minute until slightly tender. Drain and pat dry.
3
Stir-fry and combine
Heat oil in the wok over medium-high heat until shimmering. Add the parboiled vegetables and toss for 2 minutes. Sprinkle in salt and sugar, stir to coat evenly.
4
Finish and serve
Drizzle the water-cornstarch mixture around the edges of the wok while stirring. The sauce will thicken and coat the vegetables. Toss in the toasted pine nuts, give everything a final toss, and serve immediately.
