Mexicali Corn Casserole
Yield
servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
corn
with red and green peppers, drained |
*
|
| 1 | can |
corn
cream-style |
*
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | teaspoon |
ginger root
fresh, grated |
|
| 1 ½ | pounds |
vegetables
sliced |
|
| ½ | cup |
stock
light or hot water |
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | teaspoons |
soy sauce, tamari
low sodium |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
monosodium glutamate
optional |
*
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
corn
with red and green peppers, drained |
*
|
| 1 | can |
corn
cream-style |
*
|
| 3E+1 | ml |
peanut oil
|
|
| 5 | ml |
sesame oil
|
|
| 1 | large |
garlic cloves
crushed |
*
|
| 5 | ml |
ginger root
fresh, grated |
|
| 680.4 | g |
vegetables
sliced |
|
| 118 | ml |
stock
light or hot water |
|
| 15 | ml |
oyster sauce
|
|
| 1E+1 | ml |
soy sauce, tamari
low sodium |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
monosodium glutamate
optional |
*
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | 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.
