Chinese Baby Corn and Peppers

• 1 cup sweet red bell pepper, chopped
• 1 cup sweet green bell pepper, chopped
• 1/2 cup onion, chopped
• 1 can (14 oz) baby corn, drained
• 1 clove garlic, minced
• 3 tablespoons water
• 1/2 teaspoon low sodium beef or chicken broth granules
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce, reduced-sodium
• 1 teaspoon cornstarch
• 1/4 teaspoon sesame oil
• 1 teaspoon cider, balsamic, or rice wine vinegar, optional

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.
Chinese corn and peppers recipe serves 4.