Heat oil in a wok. Add garlic, ginger and beef and stirfry until browned. Stir in snow peas and capsicum and cook a further 2-3 minutes.
In a small bowl mix together sweet chilli sauce, cornflour, sherry, stock and sesame oil and add to wok together with Edgell Corn Kernels stirring until sauce thickens.
Serve immediately with cooked rice or noodles.