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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.
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.
Add shao hsing wine, sugar and soy sauce and stir-fry a further 2 minutes.
Stir through vinegar and sesame oil and serve immediately, sprinkled with pepper.
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