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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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4.15
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 177 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.75 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 705.3 mg29.4%

Total Carbohydrates 25 g8.3%

Dietary Fiber 9 g36%

Sugars 7.5 g

Protein 5 g10%

Vitamin A 5.1% Vitamin C 101.8%

Calcium 2.7% Iron 4.4%

*Based on a 2000 Calorie diet

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Chinese Corn And Peppers Recipe