China
Sweet Corn with Pine Nuts
Corn kernels and diced carrot blanched and stir-fried with sugar and salt, lightly thickened with starch and finished with cooked pine nuts.
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Method
5 clear steps
- 1
Blanch the corn and diced carrot for 1 minute, lift them out and drain.
- 2
Heat 15 ml oil in a pan from cold, stir-fry the carrot briefly, then add the corn and stir-fry.
- 3
Add 10 g sugar and 1 g salt and stir well.
- 4
Mix 5 g starch with 20 ml water, pour it into the pan, and stir quickly until the liquid thickens slightly.
- 5
Add the 30 g cooked pine nuts, toss, and serve. Dry-toast the pine nuts first over low heat until lightly golden if you like.
