Jun ju shun ho lan dau chang gwa

Jun ju shun ho lan dau chang gwa

Corn and snow peas with cucumber

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon peanut oil
1 teaspoon sesame oil
1/2 teaspoon garlic, crushed
1/2 teaspoon fresh ginger, finely grated
440g tinned baby corn, rinsed and drained
250g snow peas, trimmed
1 cucumber, peeled and thinly sliced

Method

  1. Heat the peanut and sesame oils in a wok or large heavy-based frying pan over high heat. Add the garlic and ginger and cook for 30 seconds, then add the corn and snow peas and stir-fry for 1 minute. Add the cucumber and stir-fry a further 2 minutes, or until translucent. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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