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Title: Mexicali Corn Casserole
Categories: Casseroles, Vegetables, Diana
Yield: 1 servings
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
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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