1. Cook the waxy corn kernels and remove them for later use
2. Cooked green beans are reserved for future use. I use frozen ones and thaw them in advance. Carrots are cut into cubes about the size of corn kernels
3. Put the pine nuts in a pot and stir-fry over a medium-low heat. Set aside
4. Put a little oil in the pan, add carrots and corn and stir-fry for 1-2 minutes, stir-fry for a fragrance
5. Add cooked green beans
6. Add salt, sugar and pepper and stir fry evenly
7. Finally put in pine nuts
8. Stir evenly to get out of the pot
