Ingredients
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150g sweet corn
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50g carrots
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50g fresh peas
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15g pine nuts
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Seasoning
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15g white sugar
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5ml white vinegar
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salt
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chicken powder
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sesame oil
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cornstarch
Directions
Tips:
- The best corn for this dish is sweet and tender corn, which tastes better and tender.
- Add pine nuts only in the last step, since it makes sure its crispy taste.
Steps
|
1
Done
|
Peel and wash carrots, dice into small pieces. Wash and blanch sweet corn and peas. Drain and set aside. |
|
2
Done
|
Add oil to the pot and fry pine nuts until fragrant. Remove pine nuts from the pot and set aside. |
|
3
Done
|
Use the remaining oil to stir-fry diced carrot, blanched sweet corn, and peas. Seasons with white sugar, white vinegar, salt, chicken powder. |
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4
Done
|
Use another bowl, mix cornstarch and water. Pour into the pot and cook until soup thickens. |
|
5
Done
|
Sprinkle with pine nuts and sesame oil. Stir-fry until mix well. Serve hot. |
