Corn and Pine Nuts Stir-Fry

Post date: Aug 11, 2014 9:10:08 PM

1/4 cup pine nuts

24 oz. frozen corn

2 Tbs. vegetable oil

3/4 tsp. salt

1/2 tsp. corn starch dissolved in 1/4 cup water

Directions:

1. Preheat oven to 350. Place pine nuts on a cookie sheet covered in foil and roast until golden and fragrant - about 5-6 minutes.

2. Thaw frozen corn and drain excess liquid.

3. Preheat wok over stove-top. Once the wok is hot, add 2 Tbsp. vegetable oil

4. Quickly add corn.

5. Stir for a couple minutes.

6. Add salt and mix.

7. Add roasted pine nuts and stir until corn is almost cooked.

8. Add the corn starch-water mixture.

9. Stir until the juice is cooked and serve.

Recipe from Wendy Garrison