Serves - 1 person
Ingredients -

• Fresh lemon juice- 2 TB
• Lemon rind- ¼ tsp
• Coriander leaves- 2 TB
• Carrot- ½ no
• Baby corn- 1 no
• Oil- 1 tsp
• Spring onion- 1 no
• Garlic cloves- 3 no
• Button mushroom- 2 no (optional)
• Vegetable stock (home made)- 1 ½ cup
• Black pepper powder- 1 tsp

Method -

• Blanch carrot, baby corn for 1 minute. Drain, refresh in cold water.
• Heat oil in a wok; add chopped spring onions and garlic. Sauté on medium heat.
• Add sliced mushrooms and sauté for 2 minutes. Add vegetable stock and bring to boil.
• Add blanched vegetables and cook on high flame; add salt, black pepper powder, lemon rind and boil for 2 minutes.
• Add lemon juice and coriander leaves; stir and serve hot.