Chinese Baby Corn and Peppers

• red bell pepper, cut into 1-inch strips↗1 cup
• green bell pepper, cut into 1-inch strips1 cup
• onion, chopped↗1⁄2 cup
• (14 ounce) can baby corn, drained↗1 cup
• garlic clove, minced↗1
• chicken bouillon granule↗1 teaspoon
• water↗3 tablespoons
• dry sherry↗1 tablespoon
• soy sauce↗1 tablespoon
• cornstarch↗1 teaspoon
• sesame oil↗1⁄4 teaspoon
• vinegar (optional)↗1 teaspoon

Step-by-step instructions

1. 1

   In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.

2. 2

   Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.

3. 3

   In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.

4. 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.