Ingredients
- 150g sweet corn
- 50g carrots
- 50g fresh peas
- 15g pine nuts
Seasoning
- 15g white sugar
- 5ml white vinegar
- salt
- chicken powder
- sesame oil
- 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. |
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. |
