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Mushroom Chilli

Mushroom Chilli

Print Recipe
Wok-tossed mushrooms in spicy Indo-Chinese sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • For frying the mushrooms:
  • 200g button mushrooms, halved or quartered
  • 2 tbsp cornflour
  • 1 tbsp maida
  • Salt ' pepper
  • Water (to make light batter)
  • Oil for shallow or deep frying
  • 1 small onion, cubed
  • 1 small capsicum, cubed
  • 1–2 green chilies, slit
  • 1 tbsp garlic, finely chopped
  • ½ tbsp ginger, chopped
  • 1 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp tomato ketchup
  • ½ tsp vinegar
  • ¼ tsp sugar
  • ¼ cup water + 1 tsp cornflour (for slurry)
  • Spring onions for garnish

Instructions

  • Fry the Mushrooms
  • Toss mushroom pieces in cornflour, maida, salt, and pepper.
  • Add a splash of water to coat lightly.
  • Fry until golden and slightly crisp. Keep aside.
  • Sizzle the Sauce
  • In a hot wok, add 1 tbsp oil. Sauté garlic, ginger, and green chilies.
  • Add onion and capsicum. Toss on high heat till slightly charred.
  • Add the Flavors
  • Stir in soy sauce, chili sauce, ketchup, vinegar, sugar. Add cornflour slurry and stir till it thickens slightly.
  • Toss It All Together
  • Add the fried mushrooms. Toss till well coated and glossy.
  • Garnish ' Serve
  • Top with spring onions. Serve hot as a starter or side with noodles/fried rice.