Stir Fry Pine Nuts With Corn And Peas Recipes

STIR-FRY PINE NUTS WITH CORN AND PEAS

Stir-Fry Pine Nuts with Corn and Peas image

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

Time 15m

Number Of Ingredients 6

Ingredients

5 to 6 slices ginger
3 cups frozen peas, thawed
3 cups frozen corn kernels, thawed
1 cup roasted pine nuts
1-2 tablespoons water, optional
1 pinch salt and white pepper, to taste

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

CORN AND CELERY STIR-FRY

Corn and Celery Stir-Fry image

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

Ingredients

1 tablespoon neutral oil, such as canola or grapeseed
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
1 garlic clove, peeled and finely chopped
4 scallions, white and green parts separated and cut into 1-inch pieces
4 cups corn kernels (from 4 to 6 corn cobs)
2 celery stalks, halved lengthwise and thinly sliced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon white or black pepper
1/2 cup pine nuts (or coarsely chopped cashews or peanuts)
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
White or brown rice (optional)

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).

PINE NUT VEGGIE STIR FRY

Pine Nut Veggie Stir Fry image

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

Ingredients

1/2 lb fresh asparagus, chopped, woody ends removed
1 small zucchini, thinly sliced
1 lb cabbage, shredded
1/2 cup pine nuts
1/2 cup sunflower seeds
1 -2 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

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.

SUGAR SNAP PEA STIR-FRY

Sugar Snap Pea Stir-Fry image

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

Steps:

In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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Stir Fry Pine Nuts With Corn And Peas Recipes

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.

CORN AND CELERY STIR-FRY

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.

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