Boil carrot and green peas in vegetable stock for two to three minutes. Set aside. Dissolve cornflour in half a cup of water. Heat oil, add 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 chillies. Add blended cornflour, stirring continuously. Cook on high heat for one minute. Serve piping hot.