Corn and Pine Nut Stir-fry – 松仁玉米 – Sōng Rén Yù Mǐ

This brightly coloured stir-fried dish is not only tasty, but also packed full of nutrition. Perfect as a vegetarian meal, a simple snack, or as a side dish with barbecued chicken. Adding diced carrot and green peas to this dish is quite common.

Corn and Pine Nut Stir-fry
Cook time: 
Total time: 
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cups corn kernels (fresh or frozen)
  • ⅔ cup carrot, peeled and chopped
  • ⅔ cup peas (fresh or frozen)
  • ½ cup green capsicum, finely diced
  • ½ cup red capsicum, finely diced
  • ½ cup pine nuts
  1. In a small bowl, combine the sugar, salt and water and stir until dissolved. Set aside.
  2. Heat 2 teaspoons of the vegetable oil in the wok over medium-low heat. Add the onion and rice vinegar and sauté for 10 to 15 minutes or until caramelized. Remove the onion from the wok.
  3. Heat the remaining 2 teaspoons of vegetable oil and the sesame oil in the wok over medium heat. Toss in the corn, carrots, peas, and capsicums, and stir-fry for about 6 minutes, or until the corn and carrots are tender. Mix in the sugar mixture, pine nuts, and onion and stir-fry for one minute longer. Serve hot.
Nutrition Information
Calories: 1159 Fat: 68g Saturated fat: 5g Unsaturated fat: 54g Carbohydrates: 130g Sugar: 35g Sodium: 1286mg Fiber: 24g Protein: 30g
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