Chinese Baby Corn and Peppers

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup red bell pepper, cut into 1-inch strips
• 1  cup green bell pepper, cut into 1-inch strips
• 1⁄2 cup onion, chopped
• 1 (14 ounce) can  baby corn, drained
• 1  garlic clove, minced
• 1  teaspoon chicken bouillon granule
• 3  tablespoons water
• 1  tablespoon dry sherry
• 1  tablespoon soy sauce
• 1  teaspoon cornstarch
• 1⁄4 teaspoon  sesame oil
• 1  teaspoon 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.