Mushroom Vegetable Stir-fry
by Tarla Dalal
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Added to 7 cookbooks
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A colourful and crunchy stir-fry, all thanks to the bean sprouts, which also fortifies this recipe with abundant nutrients.
- Heat the oil in a wok, add the spring onion whites and garlic and sauté for 2 to 3 minutes.
- Add the turmeric powder, crushed coriander seeds and tomato purée and stir-fry for a minute.
- Add the bean sprouts, mushrooms, sweet corn kernels, capsicum, baby corn, spring onion greens and salt and stir-fry over a high flame for 4 to 5 minutes.
- Add the milk and sugar and cook for another 2 to 3 minutes.
- Serve immediately.
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