Corn and Pine Nut Medley Stir-Fry

1. Make a slurry

First, make a slurry by mixing ½ teaspoon of potato starch with 1 tablespoon of cold water in a small bowl. This mixture will help thicken the stir-fry sauce smoothly later on.

2. Blanch the vegetables

Next, bring a pot of salted water to a boil. Blanch the corn kernels for 1 minute, then use a slotted spoon to transfer them to a colander. Repeat this process with the peas for another minute and the diced carrot for just 30 seconds. Blanching the vegetables briefly in boiling water helps maintain their vibrant color and firm texture.

3. Toast the pine nuts

Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium heat. Once the oil is hot, add the pine nuts. Stir-fry them for about 3 minutes until they turn a light golden color. Use a slotted spoon to transfer the pine nuts to a plate lined with paper towels, leaving the infused oil in the wok.

4. Stir-fry scallion and garlic

Increase the heat to high and add the scallion pieces and minced garlic to the wok. Stir-fry for about 30 seconds until they become fragrant.

5. Stir-fry the vegetables

Quickly add the red bell pepper, blanched corn, peas, and carrots. Stir-fry the vegetables for about 2 minutes, ensuring they remain vibrant and crisp.

6. Add sugar, salt, water, and slurry

Sprinkle 1 tablespoon of sugar and 1 teaspoon of salt over the vegetables. Then, pour in ¼ cup (60 mL) of water and the potato starch slurry. Stir everything together so the vegetables are coated with a thin, glossy sheen.

7. Finish and serve

Finally, return the toasted pine nuts to the wok and drizzle ½ teaspoon of toasted sesame oil over the stir-fry. Mix everything well until the pine nuts are evenly distributed. Serve the Corn and Pine Nut Medley Stir-Fry immediately, enjoying the nutty depth and fresh flavors.