1. Heat oil in wok then add garlic, ginger and onion cooking for 2 minutes.
2. Add corn and Lup Cheong and cook for 3 – 5 minutes making sure corn is still firm.
3. Add cooking wine, sugar, light soy and vinegar stirring constantly until all combined and mixed through.
4. Add chilli’s stirring for another minute then serve.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 133.6mg||5 %|
|Potassium 351.5mg||9 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 25.2g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 160
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