• 1 red pepper, seeded and cut into short strips
• 1 small red onion, thinly sliced
• 2 spoon light olive oil
• About 225 ml (8 fl oz) hot vegetable stock
• 200 g (7 oz) new, baby or small carrots, cut into thin slices crossways, or cut into thin short sticks
• 410 g can baby sweetcorn, drained and left whole or chopped
• 100 g (31/2 oz) chestnut mushrooms, sliced
• 225 g can bamboo shoots, drained
• 2-3 cloves garlic, finely chopped
• 4-6 cardamom pods, seeds removed and lightly crushed, or to taste
• 1 spoon light soy sauce
• A few drops of Tabasco sauce (optional)
• 1/2 spoon cornflour
• Chopped fresh parsley or finely chopped spring onions, to garnish (optional)

Place the pepper and onion in the ActiFry pan. Drizzle the oil over the vegetables and cook for 5 minutes.

Add 150 ml (1/4 pint) of the stock, then add all the remaining ingredients except the cornflour and garnish. Cook for 15 minutes. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula.

In a small bowl, blend the cornflour with a little cold water, then stir this mixture into the vegetables in the ActiFry. Add the remaining hot stock, if desired. Cook for 5 minutes or until the sauce is thickened slightly.

Garnish with chopped parsley or spring onions and serve with fresh crusty bread or cooked rice or noodles.

Variations
• Use a small handful of dried mushrooms (rehydrated) in place of the fresh mushrooms.

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