Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 10 | units | Mushrooms | |
| 1 | Medium | Capsicums - Green | Cut in quarters |
| 1 | Medium | Carrots | Cut in pieces |
| 2 | Tablespoon | Sweet Corn | |
| Half | Kilogram | Green Peas | |
| 3 | Nos | Chillies Red Dry | Crush and make bits |
| 1 | Teaspoon | Sugar | |
| 1 | units | Egg Whites | |
| 2 | Tablespoon | Corn Flour | |
| 3 | Teacup | Vegetable White Stock (R 128) | Optional |
| 1 | Teaspoon | Cooking Oil |
Method
Wash and cut mushrooms into four. Peel and cut carrots into pieces. Wash capsicum, halve, deseed and cut into quarter . Reserve a little for garnish.
Boil carrots and green peas in vegetable stock or water. Keep aside.
Dissolve corn flour in half cup water. Beat egg white lightly. Keep aside.
Heat oil, add mushroom pieces and salt
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