mandarin: songren yumi
this is a common dish from northeast china, and it's so simple yet so tasty. it reminds me of my days in harbin.
1. cut into little cubes, about the size of corn kernels:
1 medium carrot
2. put some oil in a wok or frying pan, and sautee on medium-low heat, stirring constantly to prevent burning:
1/2 c pine nuts
3. after the first pine nuts start to brown slightly, or after a few minutes, add the carrots. stir a few more minutes until the carrots begin to get cooked.
4. add to the wok/pan:
one 15.25 oz (433 g) can of corn, drained*
5. stir a few more minutes, then serve.
enjoy!
* check the ingredient list. if your canned corn has sugar and salt, there's no need to add these. but if your corn has no sugar or salt, you may want to add a little for flavor.
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