A recipe for Mexicali Corn Casserole. Follow the simple recipe instructions for Mexicali Corn Casserole shared by other home cooking experts.
Ingredients
1 can Corn with red and green peppers, drained1 can Corn, cream-style
2 Tbs. Peanut oil
1 Tsp. Sesame oil
1 lg. Garlic clove, crushed
1 Tsp. Fresh ginger root, grated
1 1/2 lb. Vegetables, sliced
1/2 c. Light stock or hot water
1 Tbs. Oyster sauce
2 Tsp. Soy sauce, low sodium
1/2 Tsp. Salt
1/2 Tsp. Monosodium glutamate, optional
2 Tsp. Cornstarch
1 Tbs. Cold water
Directions
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. Kwanzaa African-American Culture and Cuisine
