Chop onions; reserving white and light green parts, set aside dark green parts. In wok or skillet, heat oil over medium-high heat; add reserved onions, ginger and garlic and stir-fry until fragrant, about 30 seconds. Add pork; stir-fry, breaking up with wooden spoon, until seared.
Add rice wine, soy sauce and white pepper; stir-fry until liquid has evaporated. Stir in cucumber, sweet pepper, salt and 1-1/4 cups/300 mL water; reduce heat to medium and simmer, covered, until vegetables are tender, 7 to 8 minutes.
Meanwhile, in small bowl, stir together cornstarch and 2 tbsp/30 mL water; stir into simmering pot. Add corn and shrimp and return to simmer. In small bowl, beat egg with sesame oil; while stirring pork mixture, pour in egg mixture in thin stream. Stir in coriander (if using) and dark green parts of onions. Transfer to serving bowl.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (47%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 31mg||10 %|
|Sodium 12mg||0 %|
|Potassium 41.4mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.8g|
|Protein 1.2g||2 %|
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Calories per serving: 15
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