1 Tbsp Oil measured
2 large Onions, Sliced
1/2 head celery, Diced
2 red peppers, sliced into strips
1 8-oz cans mushrooms
1 15-oz cans baby corn
1/2 cup water
1 bouillon cube
1 Tbsp sugar ( 1/2 date)
salt and pepper, to taste
Paprika, to taste
(2 Tbsp corn starch) = adds 70 cal
Heat oil in a large frying pan. Add onions, celery, and peppers. Cook over medium heat for about 30 minutes. Add mushrooms, corn, water bouillon cubes, sugar, salt, pepper, and paprika, and stir over flame. Mix the corn starch with a few teaspoons of water and add to the vegetable mixture. Simmer for 5 minutes and stir through until tender.
This recipe is adapted from Mrs Devorah Newhouse's new cookbook "Recipes from Home" which is available for purchase at BP Graphics.
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