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Measurements
      Title: Mexicali Corn Casserole
 Categories: Casseroles, Vegetables, Diana
      Yield: 1 servings
 
      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


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