1. The corn kernels and peas are thawed at room temperature and rinsed in a pot of boiling water for about 1 minute. Remove and drain. Cut the carrots into corn kernel-sized dices, and chopped green onions.
2. Without oil in the pot, put the pine nuts in a low heat and fry slowly until the color is mature and the fragrance is released.
3. Pour a little oil in the pan, add chopped green onion and stir fry for a fragrance.
4. Pour the diced carrots and stir-fry until ripe.
5. Pour in corn kernels and pea kernels and stir quickly evenly.
6. Add salt and sugar and stir well, finally add pine nuts and turn off the heat.
7. Take out the pan and serve.
8. Finished product.
Tips:You can also use fresh corn and peas. The pine nuts are put in the last place, they will become soft and not crispy if they are put early.
