Categories: Casseroles, Vegetables, Diana 
      Yield: 1 servings 
  
      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