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Mexicali Corn Casserole

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Submitted by connie3673

YIELD

servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 1
CAN CAN CORN
with red and green peppers, drained *
1 1
CAN CAN CORN
cream-style *
2 3E+1
TABLESPOONS ML PEANUT OIL
1 5
TEASPOON ML SESAME OIL
1 1
LARGE LARGE GARLIC CLOVES
crushed *
1 5
TEASPOON ML GINGER ROOT
fresh, grated
1 ½ 680.4
POUNDS G VEGETABLES
sliced
½ 118
CUP ML STOCK
light or hot water
1 15
TABLESPOON ML OYSTER SAUCE
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
low sodium
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
2 1E+1
TEASPOONS ML CORNSTARCH
1 15
TABLESPOON ML WATER
cold

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 197 38% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 670mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 30%
Sugars g
Protein 12g
Vitamin A 146% Vitamin C 9%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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