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Chinese Corn And Peppers

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Ingredients
  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
  Cornstarch 1⁄4 Teaspoon
  Chinese sesame oil 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday

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