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