📝 I: Ingredient List
| Ingredient | Quantity |
|---|---|
| 🌽 Sweet Corn Kernels | 200-240g (canned, thawed frozen, or fresh) |
| 🌰 Raw Pine Nuts | 30-50g |
| 🥕 Carrot (diced) | ½ root (~40-60g) |
| 🫛 Green Peas (optional) | 50-60g |
| 🫑 Green/Red Bell Pepper (optional, diced) | ½ each |
| 🧅 Chopped Scallions | 5-10g |
| 🫖 Cooking Oil | 10-15g |
| 💧 Water | Small amount (to prevent drying) |
👨🍳 II: Detailed Instructions
- 1.Preparation:
- •Drain canned corn or thaw frozen corn. For fresh corn, remove kernels from cob.
- •Dice carrot and bell peppers into corn-sized pieces. Chop scallions. Thaw peas if using.
- 2.Toasting Pine Nuts (Key Step!):
- •Method 1 (Stovetop):→ Add pine nuts to cold wok with cold oil.→ Sauté over medium-low heat until golden and fragrant (~3 mins).→ Immediately remove and spread to cool. Reserve oil in wok.
- •Method 2 (Oven):→ Bake at 160°C (320°F) for 8 minutes until crispy.
- 3.Blanching (Optional):→ Boil carrot and peas for 1 minute to brighten color. Drain well.
- 4.Stir-Frying:→ Heat reserved oil (or add fresh oil) on high heat.→ Sauté scallions until fragrant (~20 sec).→ Add corn, carrots, peas, and bell peppers. Stir-fry 2 minutes.→ Sprinkle water to prevent sticking.
- 5.Seasoning & Thickening:→ Add salt and sugar, toss to combine.→ (Optional)Pour 30ml milk for creaminess; cook until absorbed.→ Drizzle cornstarch slurry (3-5g starch + 30g water) to thicken sauce.
- 6.Finishing:→ Turn off heat. Add toasted pine nuts and toss gently.→ Serve immediately to retain crispiness.
🧂 III: Seasoning Ratio & Nutrition Facts
| Seasoning | Quantity |
|---|---|
| 🧂 Salt | ~3g |
| 🍬 White Sugar | 5-10g |
| 🌾 Cornstarch Slurry | 3-5g starch + 30g water |
| 🥛 Milk (optional) | ~30ml |
💡 Pro Tips
- •🌰 Pine Nut Caution: Toast on low heat only – overcooking causes bitterness.
- •🌽 Corn Options: Canned for convenience, fresh for best texture (blanch 2 mins).
- •🎨 Color Boost: Peas and bell peppers enhance visual appeal.
- •🥄 Healthier Version: Reduce oil (pine nuts add fat) and skip slurry.
