Ingredients

300g of frozen cooked corn kernels? 100g of pine nuts? 1 green onion? 1 green pepper or bell pepper? 2 red peppers 1/2 teaspoon (3 grams) salt 1/2 teaspoon (3 grams) sugar? Milk 3 tablespoons (45ml)

Practice

1) Take the frozen corn kernels out of the refrigerator and let them thaw at room temperature. Rinse with water, drain and set aside. Wash the green and red bell peppers and slice them diagonally, without removing the seeds. Chop the scallions.

2) In a saucepan without oil, place the pine nuts in the pan and slowly toast the pine nuts over low heat. When the pine nuts turn light brown and the surface glitters with oil, remove from the pan and allow to cool naturally.

3) In the pan, pour the oil into the pan and heat it to 70% of the heat, put in the scallions and sauté, then pour in the corn kernels, green and red pepper slices, add salt and sugar, stir-fry for about half a minute, pour in the milk and stir, and when the milk is almost dried up, put in the pine nuts.