Corn with pine nuts from northern China

Ingredients for 1 servings:

• 1 small can of corn
• 50 g pine nuts
• 1 small carrot(s)
• 1 clove(s) garlic
• 1 small piece(s) of ginger
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Peel the ginger and garlic, grate finely, and set aside. Drain the corn. Peel the carrot and cut into small cubes. Set aside. Heat the oil in a pan, add the pine nuts, and roast in the oil for about 90 seconds until golden brown. Turn off the heat, remove the pine nuts, and the oil will now have absorbed the pine nuts’ aroma. Heat the oil again to high, add the carrot, and fry for about 30 seconds. Add the ginger and garlic, fry for about 40 seconds, then add the corn, fry for about 15 seconds, add salt and sugar, and fry for about 50 seconds more. Spread the corn and pine nut mixture on a plate. Sprinkle with the toasted pine nuts. Pine nuts are not typical in Chinese cuisine. However, this dish made with corn and pine nuts is a specialty in northern China. Many pine nut and corn growing areas are located in northeast China.