Mexicali Corn Casserole

Recipe Ingredients

1		Corn with red and green
		Peppers - drained
1		Corn - cream-style
2 tablespoons	30ml	Peanut oil
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Garlic clove - crushed (large)
1 teaspoon	5ml	Fresh ginger root - grated
1 1/2 lbs	681g / 24oz	Vegetables - sliced
1/2 cup	118ml	Light stock or hot water
1 tablespoon	15ml	Oyster sauce
2 teaspoons	10ml	Soy sauce - low sodium
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Monosodium glutamate --
		Optional
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Cold water

Recipe 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

Source:
Mary-Claire van Leunen DEC Systems Research Center, Palo Alt

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