• 1 teaspoon Sunny Select potato starch
• 2 tablespoons Sunny Select chicken stock (or water)
• ¹⁄₄ cup Sunny Select pine nuts
• 2 teaspoons Sunny Select peanut oil (or vegetable oil)
• 1 teaspoon chopped green onion

Directions

1. Prep and chop veggies.
2. Whisk cornstarch into chicken stock. Set aside.
3. Add pine nuts into a skillet and heat over medium heat. Stir the pine nuts frequently. When the pine nuts start to turn golden brown, turn to medium low heat. Cook and stir until for another minute, until the pine nuts turn light brown. Transfer to a plate to cool.
4. Add oil to the same skillet and turn to medium high heat. Add green onion and stir a few times. Add carrot and corn. Stir and cook until the corn is thawed and the carrot starts to turn tender. If the skillet gets too hot, turn to medium or medium low heat. Add cucumber. Season with salt and sugar. Stir and cook for another minute, until the cucumber is cooked.
5. Turn off heat. Whisk the potato starch slurry again and swirl it into the skillet. Stir to mix well.
6. Taste the dish and add a bit more salt if necessary.
7. Add toasted pine nuts. Stir to mix well.
8. Serve warm.

Foodlinx items in this recipe