Mixed Veggie Stir-fry

By TheresaJ

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,
• Dash Cayenne pepper sauce (optional),
• 1 cup vegetable broth,
• 1/2 ActiFry spoon cornstach,
• 1 shallot, thinly sliced (optional)

Preparation

Step 1

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 cornstach until thick. Add to the vegetables. Cook for 5 minutes until the sauce begins to thicken. Serve garnished with shallot slices to taste.