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