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Stir-fried vegetables

Recipe from: 12/3/1992 12:00:00 AM
Ingredients 12
Servings 6


  • margarine
  • 2
    onions, sliced into rings
  • 1
    green pepper, cut into strips
  • 200
    fresh button mushrooms, halved
  • 250
    courgettes, sliced
  • 5
    tomato paste
  • 20
    dry sherry
  • 410
    sweetcorn kernels, drained (optional)
  • 2
    dried thyme
  • 15
    lemon juice
  • salt and freshly ground black pepper to taste
  • finely chopped parsley


Heat a few knobs of margarine in the skottel of a skottelbraai or in a pan. Sauté the onion, garlic and green pepper until soft. Add the mushrooms and courgettes and stir-fry until lightly browned. Blend the tomato paste and sherry and pour over the onion mixture. Add the sweetcorn and season with thyme, lemon juice and salt and black pepper to taste. Stir to mix and heat through. Turn into a serving dish and garnish with extra chopped parsley. Serves 6.

Read more on: shallow-fry

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