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Heat the oil in a wok. Stir in the baby corn, red pepper and mange tout. Cover and cook for 2 minutes. Stir in the spring onions, mushrooms and grated ginger, and cook for another minute. Stir in the grated ginger and cook for a few seconds, then stir in the soy sauce, honey and tomato ketchup. Bring to the boil, cover and cook gently for a further 2 minutes. Blend the cornflour with a little water until smooth, then stir into the vegetables. Bring to the boil and serve immediately. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 62 (61%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 150mg||5 %|
|Potassium 128.4mg||3 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 8.3g|
|Protein 2g||3 %|
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Calories per serving: 101
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