STIR-FRY PINE NUTS WITH CORN AND PEAS
Stir-Fry Pine Nuts with Corn and Peas (金玉满堂): This Stir-Fry Pine Nuts, Corn and Sweet Peas of yellow-golden (pine nuts and corn) and jade-green (sweet peas) symbolizes: that prosperity and fortune fills your entire household and home.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat a little oil in a pan. Add ginger and fry briskly till fragrant.
- Add in peas and corns and fry quickly till cooked (tender).
- Add in pine nuts, mix well. If the mixture is too dry, add the water and mix well.
- Finally, add salt and white pepper to taste. Serve immediately.
Nutrition Facts : Calories 396 calories, Carbohydrate 42 grams carbohydrates, Fat 24 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 726 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PINE NUT VEGGIE STIR FRY
I threw together some ingredients I had on hand, the pine nuts give a nice, tender but crunchy texture to the stir fry.
Provided by kwlabear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp olive oil in wok.
- Add asparagus and cook til crisp tender, about 5 minutes.
- Remove and place in bowl.
- Add sliced zuchinni and cook until crisp tender.
- Place in bowl with asparagus.
- Add cabbage to wok, adding additional oil if needed.
- Cook until translucent and tender.
- Add pine nuts, sunflower seeds and asparagus/zuchinni mixture.
- Season and cook an additional 5 minutes.
CORN AND CELERY STIR-FRY
Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.
Provided by Hetty McKinnon
Categories lunch, weeknight, vegetables, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
- Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
- Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
ANY VEGETABLE STIR-FRY
It's always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.
Provided by Sarah Copeland
Categories dinner, quick, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
- Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
- Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.
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