| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
American |
Casseroles, Vegetables, Diana |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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