Mixed Veggie Stir-fry

By SEB_UK

Every bite has a different taste.

Ingredients

• 1 red pepper, thinly sliced,
• 1 red onion, thinly sliced,
• 1 ActiFry spoon vegetable oil,
• 500 /1 lb frozen dwarf corn baby cobs, thawed,
• 250 g/9 oz carrots, in strips or thin slices,
• 250 g/9 oz mixed mushrooms, sliced,
• 1 can (227 ml/8 fl oz) sliced bamboo shoots, drained and washed,
• 2 cloves garlic, peeled and minced,
• 1 pinch ground cardamom,
• 1 ActiFry spoon reduced-salt soya sauce,
• Dash Cayenne pepper sauce (optional),
• 250 ml/9 fl oz vegetable broth,
• 1/2 ActiFry spoon cornflour,
• 1 shallot, thinly sliced (optional)

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

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 dwarf corn cobs, carrots, mushrooms, bamboo shoots, garlic, cardamom, soya sauce and hot sauce (if using). Add 150 ml/5 fl oz broth. Cook for 15 minutes.

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