INGREDIENTS:
- Mushroom – 250 g (Use small mushrooms for this recipe)
- Cornflour – 3 tbsp
- Maida – 3 tbsp
- Salt – 1/2 tsp
- Black pepper powder – 1/ 2tsp
- Oil – 2 tbsp and for frying
- Garlic – 2 tbsp (chopped)
- Onion – 1 (cut into cubes)
- Green chili – 2 (chopped)
- Green pepper – 1 (cut into cubes)
- Yellow or red pepper – 1 (cut into cubes)
- Soy sauce – 1 tbsp
- Vinegar – 1 tbsp
- Black pepper powder – 1/4 tsp
- Salt to taste
- Chopped spring onions for garnishing
INSTRUCTIONS:
- Wash the mushroom and wipe them with a kitchen towel.
- Cut the stalk and keep them for later use.
- Mix cornflour, all purpose flour, salt and black pepper powder in a bowl.
- Add little water and mix to make a thick batter.
- Dip the mushroom heads in the batter and leave for 10 minutes.
- Heat oil in a pan.
- When the oil is hot, add the mushrooms and fry till golden brown.
- Do not overcrowd the pan otherwise the mushrooms will stick together.
- Remove in a plate and keep aside.
- Heat 2 tsp oil in a wok.
- Add garlic when the oil is hot.
- Add onions and bell peppers and fry for a minute.
- Add soy sauce, vinegar, black pepper, salt and fried mushrooms and toss well.
- Garnish with spring onions.
- Serve immediately.
Notes:
- Use a very light bottom wok for best result.
- Make this dish only when you are ready to serve. If you fry mushrooms beforehand, they will turn soggy.
- Toss the mushrooms in the sauce just before serving, to keep them crispy and crunchy.
- You can adjust the amount of green chili according to your taste and preference.
- Use mushrooms with small head for this recipe.
Source: Whisk Affair
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