Mexicali Corn Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 can: Corn with red and green,
Peppers, drained
1 can: Corn, cream-style
2 tbsp: Peanut oil,
1 tsp: Sesame oil,
1 large: Garlic clove, crushed
1 tsp: Fresh ginger root, grated
1 1/2 lbs: Vegetables, sliced
1/2 cup: Light stock or hot water,
1 tbsp: Oyster sauce,
2 tsp: Soy sauce, low sodium
1/2 tsp: Salt,
1/2 tsp: Monosodium glutamate --,
Optional,
2 tsp: Cornstarch,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp