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    You are in: Home / Recipes / Chinese Baby Corn and Peppers Recipe
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    Chinese Baby Corn and Peppers

    Chinese Baby Corn and Peppers. Photo by yogiclarebear

    1/1 Photo of Chinese Baby Corn and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    yogiclarebear's Note:

    From another website, A light veggie side dish with an Asian flair.

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    Units: US | Metric


    1. 1
      In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
    2. 2
      Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
    3. 3
      In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
    4. 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.

    Ratings & Reviews:

    • on December 17, 2008


      Lovely and quick side dish. Seasonings/sauce are just right-don't overwhelm the taste of the veggies. I made it on the stove-and used chicken broth instead of granules. I combinded sauce ingredients in a wok and then added veggies and stir-fried. Needed to add a little more broth this way, but still worked out wonderfully/ Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chinese Baby Corn and Peppers

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.4
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 364.9 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 4.4 g
    Sugars 6.7 g
    Protein 4.7 g

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