Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serve: 4 people
Ingredients
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 ActiFry spoon vegetable oil
- 1 lb frozen baby corn cobs, thawed
- 9 oz carrots, in strips or thin slices
- 9 oz mixed mushrooms, sliced
- 1 cup sliced bamboo shoots, drained and washed
- 2 cloves garlic, peeled and minced
- 1 pinch ground cardamom
- 1 ActiFry spoon reduced-salt soy sauce
- 1/2 ActiFry spoon cornstarch
- 1 cup vegetable broth
- Dash Cayenne pepper sauce (optional)
- 1 shallot, thinly sliced (optional)
Preparation
Put the red pepper and onion in the ActiFry pan and drizzle the vegetable oil over them. Cook for 5 minutes. Add the baby corn cobs, carrots, mushrooms, bamboo shoots, garlic, cardamom, soy sauce and hot sauce (if using). Add 1 cup of broth. Cook for 15 minutes. Mix the remaining broth with the cornstarch until thick. Add to the vegetables. Cook for 5 minutes until the sauce begins to thicken. Serve garnished with shallot slices to taste.