|
METHOD |
|
1. |
Wash and cut
mushrooms into four. |
|
2. |
Peel and cut
carrots into 1/4 inch pieces. |
|
3. |
Boil
carrot and green peas in vegetable stock for two to three
minutes. |
|
4. |
Set aside. Dissolve
cornflour in half a cup of water. |
|
5. |
Heat oil and add
capsicum and mushrooms and cook for two to three minutes on high
heat. |
|
6. |
Add warm vegetable
stock along with carrot, green peas and sweet corn, niblets,
bring it to a boil. |
|
7. |
Add salt to taste,
sugar and crushed chillies. |
|
8. |
Stir in corn flour,
dissolved in water, stirring continuously. |
|
9. |
Cook on high heat
for one minute. |
|
10. |
Finally add the
beaten egg white, stir lightly and serve hot. |
