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
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