In a one-quart microwavable casserole, combine peppers, onion, baby corn, garlic, 3 tablespoons water, broth granules, sherry, and soy sauce. Stir to coat the vegetables with the liquids, cover, and
microwave on 100% power for 4 to 5 minutes. Stir the vegetables once about halfway through
In a small bowl, combine the corstarch with 1 tablespoon of water,
stirring until smooth and cornstarch is dissolved. Add the cornstarch mixture to the vegetable
mixture along with the sesame oil and vinegar. Stir well, then cook in the microwave for 1 to
2 minutes longer, or until the sauce is thickened.
Chinese corn and peppers recipe serves 4.