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Kylie Kwong

Stir-Fried Corn with Red Onions and Lup Cheong


Serves 4 to 6

Ingredients

  • 4 Cob Sweet Corn
  • 2 lup choeng or rindless bacon rashers
  • 2 tablespoons Peanut Oil
  • 1 small Red Onion finely sliced
  • 2 Garlic Cloves finely chopped
  • 5 cm piece of Ginger finely chopped
  • 1 large Red chilli finely chopped
  • 1 teaspoon sea salt
  • 2 tablespoons shao hsing wine
  • 2 teaspoons brown sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon brown rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 Pinch of ground White pepper

Method

  1. Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups corn kernels. Finely slice sausage or bacon on the diagonal.
  2. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add onion, garlic, ginger, chilli and salt and stir-fry for 1 minute. Toss in corn and sausage and stir-fry for 2 minutes.
  3. Add shao hsing wine, sugar and soy sauce and stir-fry a further 2 minutes.
  4. Stir through vinegar and sesame oil and serve immediately, sprinkled with pepper.
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