1 medium green capsicum, seeded and diced
8-10 fresh button mushrooms, quartered
1 medium carrot, 1 cm cubes
1/2 cup green peas
2 tablespoons sweet corn niblets
1 tablespoon oil
3 cups vegetable stock
Salt to taste
A pinch of sugar
1 whole dry red chilli, crushed
2 tablespoons cornflour

Method:
Heat oil, add green capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chilli. Add cornflour blended in quarter cup of water, stirring continuously. Cook on high heat for one minute.
Serve piping hot.