- 150g sweet corn
- 50g carrots
- 50g fresh peas
- 15g pine nuts
- 15g white sugar
- 5ml white vinegar
- chicken powder
- sesame oil
- 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.
Use the remaining oil to stir-fry diced carrot, blanched sweet corn, and peas. Seasons with white sugar, white vinegar, salt, chicken powder.
Use another bowl, mix cornstarch and water. Pour into the pot and cook until soup thickens.
Sprinkle with pine nuts and sesame oil. Stir-fry until mix well. Serve hot.