Yuyang Pine Nuts and Corn

Yuyang Pine Nuts and Corn

　　1. Use a knife to slice the kernels off fresh corn cobs, dice the carrot, and set aside the peas and pine nuts.

　　　　2. Once the water in the pot comes to a boil, add a little oil and salt, then add the peas and cook for seven or eight minutes before removing and setting aside. Add the corn kernels and cook for two or three minutes, then remove and set aside. Finely chop the green onions and set aside.

　　　　3. When the oil in the pan is hot, add the chopped green onions and stir-fry until fragrant, then evenly stir-fry the diced carrots. Add the peas and corn kernels and stir-fry for two minutes.

　　　　4. Season with salt and chicken essence, then add the pine nuts and stir-fry until evenly distributed. Serve.

　　　　Tips:

　　　　1. For the corn in this dish, fresh corn is best as it has a natural sweetness. Canned corn can be used as a substitute, but absolutely do not use dried corn. I’ve seen people online try making this dish with dried corn, and it ended up turning into popcorn—pretty shocking, honestly. Thought it was worth mentioning.

　　　　2. The pine nuts I used were pre-roasted and shelled by myself. If you buy raw pine nuts, you’ll need to lightly roast them over low heat before using.

　　　　3. I added peas and carrots for color, but they can be omitted. I’ve seen some people add diced ham or diced bell peppers, but personally, I think those affect the natural sweetness of the corn.