Recipe - Mexicali Corn Casserole

1 cn Corn with red and green
Peppers drained
1 cn Corn, creamstyle
2 tablespoon Peanut oil
1 teaspoon Sesame oil
1 lg Garlic clove crushed
1 teaspoon Fresh ginger root grated
1 One half pound Vegetables cut or sliced up
One half cup Light stock or hot water
1 tablespoon Oyster sauce
2 teaspoon Soy sauce, low sodium
One half teaspoon Salt
One half teaspoon Monosodium glutamate
Optional
2 teaspoon Cornstarch
1 tablespoon 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" , AfricanAmerican Culture and Cuisine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini