Chinese Baby Corn And Peppers

• 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)

1. In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
2. Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
3. In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
4. 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.

red bell pepper, green bell pepper, onion, baby corn, garlic, chicken bouillon granule, water, sherry, soy sauce, cornstarch, sesame oil, vinegar

Taken from www.food.com/recipe/chinese-baby-corn-and-peppers-263474 (may not work)