Stir-Fried Yellow Corn with Pine Nuts

This northern-style dish is immensely popular in Hunan, where corn in all forms is eaten with relish. Chopped celtuce, carrot, or green bell pepper can replace the celery, if desired.

MAKES 6 SERVINGS

1 tablespoon peanut oil

3 cups frozen yellow corn kernels, thawed

2 tablespoons finely chopped celery

2 tablespoons pine nuts

1⁄2 teaspoon finely chopped fresh ginger

1⁄4 teaspoon salt, or to taste

1 tablespoon water, plus additional, as needed

2 scallions, green parts only, thinly sliced

Freshly ground black pepper, to taste

In a wok or large nonstick skillet, heat the oil over medium heat. Add the corn, celery, pine nuts, ginger, and salt; cook, stirring constantly, until corn is tender and pine nuts are fragrant, 4 to 5 minutes, adding water as needed to keep the mixture from becoming too dry. Stir in the scallions and remove from heat. Season with pepper and serve warm.

{PER SERVING} Calories 112 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 2g • Sodium 95mg

hancheng

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