Pine nut and corn stir-fry

Drain corn and, if using, wash and finely dice the carrot. Mix starch with the measured slurry water and set the toasted pine nuts aside for the end.

Bring water to a boil, add corn and optional carrot and set a 1 min check once boiling resumes. Drain when carrot is slightly tender. Without carrot, simply heat the already-cooked corn through.

Heat oil over medium, add drained vegetables and toss with sugar and salt until evenly glossy, without a pool of water.

Re-stir the slurry and add gradually while tossing. Heat until the milky starch becomes clear and glossy and lightly coats the corn; stop before the sauce becomes heavy even if some slurry remains.

Fold in the toasted pine nuts and remove from the heat promptly to preserve their crunch.