• 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


  • 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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