Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serve: 4 people
Ingredients
- 1 red pepper, seeded and cut into short strips
- 1 small red onion, thinly sliced
- 2 ActiFry spoons light olive oil
- About 225 ml (8 fl oz) hot vegetable stock
- 200 g (7 oz) new, baby or small carrots, cut into thin slices crossways, or cut into thin short sticks
- 410 g can baby sweetcorn, drained and left whole or chopped
- 100 g (31/2 oz) chestnut mushrooms, sliced
- 225 g can bamboo shoots, drained
- 2-3 cloves garlic, finely chopped
- 4-6 cardamom pods, seeds removed and lightly crushed, or to taste
- 1 ActiFry spoon light soy sauce
- A few drops of Tabasco sauce (optional)
- 1/2 ActiFry spoon cornflour
- Chopped fresh parsley or finely chopped spring onions, to garnish (optional)
Preparation
Place the pepper and onion in the ActiFry pan. Drizzle the oil over the vegetables and cook for 5 minutes. Add 150 ml (1/4 pint) of the stock, then add all the remaining ingredients except the cornflour and garnish. Cook for 15 minutes. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula. In a small bowl, blend the cornflour with a little cold water, then stir this mixture into the vegetables in the ActiFry. Add the remaining hot stock, if desired. Cook for 5 minutes or until the sauce is thickened slightly. Garnish with chopped parsley or spring onions and serve with fresh crusty bread or cooked rice or noodles.