Chinese Corn And Peppers
|Red bell pepper strips||1⁄2 Cup (8 tbs)|
|Green bell pepper strips||1⁄2 Cup (8 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Quartered mushrooms||1⁄2 Cup (8 tbs) (small size)|
|Vegetable oil||3⁄4 Teaspoon|
|Garlic clove||1 Small, minced|
|Baby corn ears||1 Cup (16 tbs) (whole, frozen or drained canned)|
|Dry sherry||1 Tablespoon|
|Rice vinegar||1 1⁄2 Teaspoon|
|Reduced sodium soy sauce||1 1⁄2 Teaspoon|
|Chinese sesame oil||1⁄4 Teaspoon|
1. In 1-quart microwavable casserole combine peppers, onion, mushrooms, oil, and garlic; stir to coat. Cover and microwave on High (100%) for 4 minutes, stirring once halfway through cooking.
2. Add corn and stir to combine; cover and microwave on High for 1 minute.
3. In small bowl combine 1 tablespoon water and the remaining ingredients, stirring to dissolve cornstarch. Add to vegetable mixture and stir to combine.
4. Microwave, uncovered, on High for 2 minutes, stirring once halfway through cooking.