Recipe courtesy of Siba Mtongana
Show: Siba's Table
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Ginger and Coriander Corn Salad
Total:
25 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 250 grams (8 3/4 ounces) smoked streaky bacon (American-style bacon), chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 30 grams (1 ounce) fresh ginger, grated
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 250 grams (8 3/4 ounces) mushrooms, thinly sliced
  • 750 grams (26 1/4 ounces) frozen corn, defrosted in a sieve under warm running water
  • Handful fresh coriander (cilantro), chopped
  • 4 tablespoon soy sauce
  • Freshly ground black pepper

Directions

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

Add the garlic and half of the ginger and cook for 1 minute. Add the green, red and yellow peppers with the mushrooms and cook until the peppers are lightly soft and the mushrooms are soft, 4 minutes.

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

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