Mexicali Corn Casserole

1 cn Corn with red and green

Peppers -- drained 1 cn Corn, cream-style

2 tb Peanut oil

1 ts Sesame oil

1 lg Garlic clove -- crushed

1 ts Fresh ginger root -- grated

1 1/2 lb Vegetables -- sliced

1/2 c Light stock or hot water

1 tb Oyster sauce

2 ts Soy sauce, low sodium

1/2 ts Salt

1/2 ts Monosodium glutamate --

Optional 2 ts Cornstarch

1 tb Cold water

Heat oils in wok with garlic and ginger, add vegetables and fry, stirring, for 2 minutes. Add hot water or stock and sauces, salt and msg mixed together. Cover and simmer for 4 minutes. Push vegetables to side of wok, add cornstarch mixed with cold water, stir until thick. Toss vegetables in sauce and serve immediately with boiled rice. Recipe By : "Kwanzaa" , African-American Culture and Cuisine