1 packet of white button mushrooms -200 to 250 gms
1 large capsicum/green bell pepper, cut into fine strips
3 tbsp onion or spring onion/scallion whites chopped
1 tbsp finely chopped celery (optional)
1 tbsp ginger
1 tbsp garlic
2-3 green chilies, finely chopped or slit
1 tbsp corn flour dissolved in 2 tbsp water
1/2 tbsp soya sauce - add more if you prefer
1/2 tbsp vinegar - i used balsamic vinegar
1 or 1.5 cups water or vegetable stock
1 tbsp red chili paste or 2 tsp red chili powder
1/2 tsp freshly crushed black pepper or black pepper powder or white pepper powder
2 tbsp oil
salt to taste
sugar to taste
some chopped spring onion/scallion greens for garnishing
rinse the mushroom in water and chop them.
heat oil in a wok or kadai
add the onions or spring onion whites.
stir fry them on medium heat till they become transparent.
now add the ginger, garlic and green chilies and stir fry for a minute.
add the capsicum & celery and stir fry for a couple of minutes.
add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get
browned. they will shrink in size too.
this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
add soya sauce, pepper powder, salt, sugar, vinegar and stir.
stop here if you want a dry chilly mushroom.
for a gravied and saucy chilly mushroom follow the below steps.
add water or vegetable stock to the mushrooms.
let this mixture heat up & simmer.
add slowly cornflour paste to this mixture.
keep on stirring so that the sauce does not form lumps.
when the sauce is thick enough remove from heat.
check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
serve hot with some veg fried rice or even plain rice.