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