Chinese Baby Corn and Peppers

Ingredients:

Servings : 4

• 1 cup red bell pepper, cut into 1-inch strips
• 1 cup green bell pepper, cut into 1-inch strips
• 1/2 cup onion, chopped
• 1 (14 ounce) can baby corn, drained
• 1 garlic clove, minced
• 1 teaspoon chicken bouillon granule
• 3 tablespoons water
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon sesame oil
• 1 teaspoon vinegar (optional)

  Directions:

  1. In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
  2. Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
  3. In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
  4. Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.
     
     Source

Posted in: Baby Corn,Chinesse