Wash and drain sweet corn kernels. Trim, wash and slice celery stalks into one-inch long pieces. Blanch tomatoes in two cups of boiling water for three minutes. Peel and chop finely. Peel, wash and chop onion and crush garlic. Wash, deseed and cut capsicum into two centimetre sized pieces. Clean, wash and slice mushrooms. Clean, wash and chop parsley finely.
Heat one teaspoon of oil in pan, add onions, garlic and stir-fry till light brown. Add tomatoes and cook, stirring continuously, till a thick an pulpy sauce is formed. Heat remaining oil in another pan and add celery. Stir-fry briefly, add capsicum and corn kernels, cover and cook until vegetables are tender. Add tomato sauce, brown sugar, tomato ketchup, salt and peppercorns. Cover and cook for three minutes, stirring once. Sprinkle with chopped parsley and sere hot. |
