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    Tuesday, October 06, 2015

    Ginger and Coriander Corn Salad Recipe

     Ginger and Coriander Corn Salad Recipe

        1 tbsp olive oil
        250g smoked streaky bacon, chopped
        1 onion, finely chopped
        4 garlic cloves, finely chopped
        30g ginger, grated
        1 red pepper, diced
        1 green pepper, diced
        1 yellow pepper, diced
        250g mushrooms, thinly sliced
        750 g frozen corn, defrosted in a sieve under warm running water
        Handful fresh coriander, chopped
        Freshly ground black pepper
        4 tbsp Kikkoman’s soy sauce,
    Ginger and Coriander Corn Salad Recipe

    1. Heat the oil in a large frying pan and fry the bacon and onion together until bacon is slightly crispy and onions are golden and soft for about 5 minutes.

    2. Add the garlic and half of the ginger and cook for a minute.

    3. Add the peppers and mushrooms and cook for 4 minutes until mushrooms are soft and peppers are lightly soft.

    4. Add the corn and coriander and stir to combine.

    5. Add the black pepper and soy sauce, remaining ginger and stir to combine.

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    Item Reviewed: Ginger and Coriander Corn Salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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