Mushroom and Corn Stir Fry

                                                                         

This is one of those quickie recipes which requires little effort or skill and yet looks and tastes incredible. You can  serve it as a side dish, use it as a filling for a wrap or eat it as it is like a salad.

Most of the time I prefer to use fresh vegetables for cooking but I have to admit that there are days when the culinary zeal burns very low and I do not feel inclined to cook. That is when the few cans I keep come in handy.  For this recipe all I did was opened a couple of cans, chopped a little garlic and capsicum, threw it all in a pan and my dish was ready in the twinkling of an eye. Keep this recipe in mind when the lazy bug bites you!

Ingredients:

1 can whole mushrooms
1/2 cup corn, whole kernel
1/2 cup chopped capsicum
1 tsp soy sauce
1/2 tsp black pepper powder
Salt to taste
1tsp chopped garlic
1 tbsp oil
1 tbsp butter
2 whole dry red chillies ( optional)

Method:   Open the tins of mushroom and corn. Slice the mushrooms. Discard seeds and cut capsicum in cubes. Finely chop garlic.

In a heavy bottom pan put oil and add the chopped garlic.  After a minute add the sliced mushrooms and saute till mushrooms are lightly fried. Add the capsicum, corn, salt,pepper and soy sauce. Mix well. Add whole red chillies. Saute for a minute or two. Add butter and stir it in. Serve hot.