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Mexicali corn casserole

Yield: 1 Servings

Ingredients:

• 1 cn Corn with red and green Peppers -- drained
• 1 cn Corn cream-style
• 2 tb Peanut oil
• 1 ts Sesame oil
• 1 lg Garlic clove -- crushed
• 1 ts Fresh ginger root -- grated
• 1 1/2 lb Vegetables -- sliced
• 1/2 c Light stock or hot water
• 1 tb Oyster sauce
• 2 ts Soy sauce low sodium
• 1/2 ts Salt
• 1/2 ts Monosodium glutamate -- Optional
• 2 ts Cornstarch
• 1 tb Cold water

Instructions:

Heat oils in wok with garlic and ginger add vegetables and fry stirring for 2 minutes. Add hot water or stock and sauces salt and msg mixed together. Cover and simmer for 4 minutes. Push vegetables to side of wok add cornstarch mixed with cold water stir until thick. Toss vegetables in sauce and serve immediately with boiled rice. Recipe By : "Kwanzaa" African-American Culture and Cuisine

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