Clean, wash and cut mushrooms into four. Peel, wash and cut carrot into one-fourth inch sized pieces. Wash capsicum, halve, deseed and cut into one-fourth inch sized pieces. Wash and drain green peas.
Boil carrot and green peas in vegetable stock or water. Keep aside. Dissolve cornstarch in half a cup of water.
Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat.
Add warm vegetable stock or water along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies.
Add blended cornstarch, stirring continuously. Cook on high heat for one minute. Serve piping hot. |
