Chinese Baby Corn And Peppers - cooking recipe

Ingredients

1 cup red bell pepper, cut into 1-inch strips
1 cup green bell pepper, cut into 1-inch strips
1/2 cup onion, chopped
1 (14 ounce) can baby corn, drained
1 garlic clove, minced
1 teaspoon chicken bouillon granule
3 tablespoons water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sesame oil
1 teaspoon vinegar (optional)

Preparation

In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.