Stir-Fried Sweet Corn with Pine Nuts (Song Ren Yu Mi)
营养素食松仁玉米 · pan chinese cuisine
Sweet corn is rich in calcium, lecithin, and vitamin E, nutrients associated with lowering cholesterol, slowing cellular aging, and supporting brain health. Song ren yu mi is bright in color, moderately sweet and salty, nutritious, and suitable for all ages — and it comes together quickly. Use sweet corn, not waxy corn; frozen sweet corn kernels or fresh kernels cut from the cob both work.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 169.6(Main ingredients only; seasoning not counted)
- Protein (g)
- 8.7(Main ingredients only; seasoning not counted)
- Fat (g)
- 7.4(Main ingredients only; seasoning not counted)
- Carbs (g)
- 17.2(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Prep the ingredients: thaw the sweet corn and boil it in boiling water for 2 minutes; boil the diced cucumber and carrot in boiling water for 30 seconds.
✅ Done when: The corn is thawed and heated through after 2 minutes, and the cucumber and carrot dice are just blanched after 30 seconds.
Heat oil in a wok over medium-low heat, then toast the pine nuts, stirring, until golden. Start with oil that is only moderately warm — never add the pine nuts to very hot oil, or they will burn and turn bitter. Toast them ahead of time so they release their aroma and turn crisp; a light golden color is all you need.
✅ Done when: The pine nuts are fragrant, crisp, and just lightly golden — remove them before they darken.
Heat oil in the wok, then add the sweet corn kernels and stir-fry. Use sweet corn for this dish (waxy corn is not suitable); bagged frozen sweet corn kernels or fresh kernels cut from the cob both work.
✅ Done when: The corn kernels are evenly heated and glossy from the oil.
Add the diced cucumber and carrot to the wok and stir-fry to combine evenly.
✅ Done when: The cucumber and carrot are evenly distributed and heated through with the corn.
- 5
Step 5
Medium heat
Add the sugar and stir-fry until it melts into the vegetables.
✅ Done when: The sugar has fully dissolved and coats the kernels.
- 6
Step 6
Medium heat
Season with salt to taste.
✅ Done when: The salt is evenly mixed in and the seasoning tastes balanced.
Just before removing from the heat, stir in the cornstarch slurry and mix well to give the corn a richer, more cohesive texture.
✅ Done when: The slurry is fully incorporated and the mixture looks slightly thickened and glossy.
- 8
Step 8
Plate the stir-fry and scatter the reserved toasted pine nuts on top. Serve hot.
✅ Done when: The dish is plated with golden pine nuts on top and served immediately while hot.