Chinese Baby Corn and Peppers

Submitted by yogiclarebear

"From another website, www.dianaskitchen.com. A light veggie side dish with an Asian flair."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml red bell pepper, cut into 1-inch strips
• 236.59 ml green bell pepper, cut into 1-inch strips
• 118.29 ml onion, chopped
• 396.89 g can baby corn, drained
• 1 garlic clove, minced
• 4.92 ml chicken bouillon granule
• 44.37 ml water
• 14.79 ml dry sherry
• 14.79 ml soy sauce
• 4.92 ml cornstarch
• 1.23 ml sesame oil
• 4.92 ml vinegar (optional)

directions

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

Reviews

[little_princess_suzy]

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!