Here is a lip-smacking & healthy Indo-Chinese variety!
Normally, restaurants use to deep fry the mushroom and add in the sauce. I skipped the deep frying part in this. Try this; you will like!
Serves - 3 to 4 persons
Mushroom – 250 to 300 grams
Onion – 1(cut into cubes)
Capsicum -1(cut into cubes)
Green chilli - 3
Tomato sauce- 1 tbsp
Soya sauce- ½ tsp
Chilli sauce – 1 tsp
White / back pepper powder – 1 to 1½ tsp
Spring onion – 1 stalk (chopped)
Ginger – 1½ inch piece(finely chopped)
Garlic – 5 to 6 (finely chopped)
Oil – 1 to 2 tbsp
Cornflour – 1 tbsp
Water - 1½ cup (approximately)
Clean and cut the mushrooms; Keep aside.
Heat oil in a pan; add finely chopped ginger and garlic. Saute for a minute.
Add capsicum, onion, green chillies and saute those till onion become translucent.
Then add mushroom and cook till it leaves water and shrink in size.
Once the mushroom is cooked, start adding soya sauce, chilli sauce, tomato sauce, salt and pepper powder.
Mix 1 tablespoon of cornflour in 1½ - 2 cups of water or vegetable stock without lumps and add to the sauces. Bring the mixture to boil.
Once it starts to thicken; give it a mix and garnish with spring onions.
Serve hot with noodles or fried rice.
You may increase or decrease the sauces, pepper powder and salt amount to suit your taste.