Last updated date: 30 March 2021
- 1 tablespoon peanut or vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ¼ cup fresh ginger, finely shredded
- 1 teaspoon ground coriandercilantroX
- 6 tablespoons Chinese rice wine or dry sherry
- 300g frozen sweetcorn
- 400g can creamed corn
- 3¼ cups reduced-salt vegetable stock
- 3 teaspoons reduced-salt light soy sauce
- 3 medium eggs, lightly beaten
- fresh coriandercilantroX, to garnish
- 2 teaspoons sesame oil, to serve
Log In or Sign Up to save this recipe to your shopping list.
1 Heat the 1 tablespoon peanut or vegetable oil in the insert pan of your slow cooker or a non-stick frying pan over a medium-low heat. Add the onion, garlic, ginger and coriander and sauté for 7–8 min without browning. Increase the heat to medium-high, add the rice wine or sherry and cook for 1–2 min until the liquid has been reduced by two-thirds. Alternatively, put the ingredients in the slow cooker and cook, covered, for 20–30 min until the onion is soft.
2 Return the insert pan, if using, to the slow cooker, or transfer the veg mixture to the slow cooker. Add the sweetcorn, creamed corn, stock and soy sauce. Season with pepper and stir to combine. Cover and cook on low for 3 hr.
3 Remove the lid and immediately pour in the beaten eggs in a slow stream, while stirring with a fork, until the egg creates small ribbons.
To serve, season with pepper and serve with a drizzle of sesame oil, garnished with coriander.
TO COOK ON THE HOB, follow step 1 using a non-stick frying pan. In step 2, transfer the mixture to a saucepan and complete the recipe, cooking for 45 min–1 hr on lowest heat.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2.2g
Dietary fibre 4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.