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carrot cabbage mushrooms red tomatoes salt oil vegetable stock crushed black peppercorns bean sprouts lemon juice
Viewed: 14 - Published at: 2 years agoIngredients
- 1 medium carrot, washed, peeled and thinly sliced
- 1/4 small cabbage, washed and finely shredded
- 4 -6 medium tinned mushrooms, drained, cleaned, washed and sliced
- 1 medium red capsicum, washed, de-seeded and chopped (bell pepper)
- 1 medium tomatoes, washed, peeled and finely chopped
- salt
- 1 teaspoon oil
- 4 -5 cups vegetable stock (I love using 2 cubes of Maggi Vegetable stock with onions)
- 1/2 teaspoon crushed black peppercorns
- 1/2 cup bean sprouts
- 2 tablespoons lemon juice, fresh
Method
- Firstly, prepare vegetable stock.
- For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
- Your veg.
- stock is ready.
- Now keep this aside and proceed.
- Heat oil in a saucepan.
- Add carrot, cabbage and mushrooms and stir well.
- Add capsicum, tomato and salt.
- Stir-cook for 10-15 minutes till the veggies are tender.
- Then, add the stock and let it come to a boil.
- Lower heat, stir in the crushed peppercorns and remove from flame.
- Add bean sprouts and lemon juice.
- Stir well and serve hot on a cold windy winter night.
