If you are looking for an Indo-Chinese vegetarian dish to serve as a starter or as an accompaniment with fried rice or noodles, then this is the one. While most Chinese dishes involves a lot of prep work, followed by the velveting process (marinating and frying in oil) along with the final preparation of the sauce, this mushroom dish is by far the simplest. It cooks and comes together in minutes. A nice change to the usual manchurian vegetable.
Mushrooms are stir-fried with onions, garlic, ginger along with Asian condiments and tomato ketchup. A slurry of cornstarch is added at the end to create a silky sauce. Garnished with green onions, the dish is inviting with the glistening mushroom slices. It is spicy and sour with a hint of sweetness. Delicious and addictive, a family favourite.
For health benefits on mushrooms, click here.
Mushrooms are stir-fried with onions, garlic, ginger along with Asian condiments and tomato ketchup. A slurry of cornstarch is added at the end to create a silky sauce. Garnished with green onions, the dish is inviting with the glistening mushroom slices. It is spicy and sour with a hint of sweetness. Delicious and addictive, a family favourite.
For health benefits on mushrooms, click here.
Indo-Chinese Chilli Mushroom
(Serves 4)
Ingredients:
400 grams button mushrooms
1 large onion (sliced)
2 green onions (chopped)
4 large cloves of garlic (finely chopped)
1/2" piece of ginger (grated)
4 long green chillies (chopped diagonally or rounds)
1 tablespoon soy sauce
1 tablespoon sriracha hot sauce or chilli sauce
1 tablespoon rice vinegar
1/4 cup tomato ketchup
freshly cracked ground pepper
1 teaspoon cornstarch (cornflour) dissolved in 1/2 cup water
2 tablespoons oil
Method:
Heat oil in a pan and sauté onions with garlic, ginger and green chillies. Reserve some onion greens for garnishing.
At this time, use a colander and wash the mushrooms gently scrubbing off the dirt under a tap of running water. Pat dry using paper towels. (Note: Wash mushrooms just before use.)
Slice mushrooms and add to the pan along with soy sauce, sriracha sauce, tomato ketchup and rice vinegar. Stir and combine well with freshly cracked ground pepper.
Cook for 3 to 4 minutes and then mix in the cornstarch slurry. Simmer on medium heat till mixture starts to thicken.
Serve chilli mushroom garnished with reserved onion greens.
Note:
(Serves 4)
Ingredients:
400 grams button mushrooms
1 large onion (sliced)
2 green onions (chopped)
4 large cloves of garlic (finely chopped)
1/2" piece of ginger (grated)
4 long green chillies (chopped diagonally or rounds)
1 tablespoon soy sauce
1 tablespoon sriracha hot sauce or chilli sauce
1 tablespoon rice vinegar
1/4 cup tomato ketchup
freshly cracked ground pepper
1 teaspoon cornstarch (cornflour) dissolved in 1/2 cup water
2 tablespoons oil
Method:
Heat oil in a pan and sauté onions with garlic, ginger and green chillies. Reserve some onion greens for garnishing.
At this time, use a colander and wash the mushrooms gently scrubbing off the dirt under a tap of running water. Pat dry using paper towels. (Note: Wash mushrooms just before use.)
Slice mushrooms and add to the pan along with soy sauce, sriracha sauce, tomato ketchup and rice vinegar. Stir and combine well with freshly cracked ground pepper.
Cook for 3 to 4 minutes and then mix in the cornstarch slurry. Simmer on medium heat till mixture starts to thicken.
Serve chilli mushroom garnished with reserved onion greens.
Note:
- No salt is added as it is replaced with the sodium from the sauces.
- Kikkoman light soy sauce was used.
