Mexicali corn casserole

1 Servings

Ingredients

Quantity Ingredient
1 can Corn with red and green
Peppers -- drained
1 can Corn, cream-style
2 tablespoons Peanut oil
1 teaspoon Sesame oil
1 large Garlic clove -- crushed
1 teaspoon Fresh ginger root -- grated
1½ pounds Vegetables -- sliced
½ cup Light stock or hot water
1 tablespoon Oyster sauce
2 teaspoons Soy sauce, low sodium
½ teaspoon Salt
½ teaspoon Monosodium glutamate --
Optional
2 teaspoons Cornstarch
1 tablespoon Cold water

Directions

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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