BLACK PEPPER MUSHROOMS
INGREDIENTS
Button mushrooms
|
10 – 12 nos
|
Garlic finely chopped
|
1 tbsp
|
Spring onion bulb sliced + shredded greens
|
1 + 1
|
Ginger grated
|
1 tsp
|
Green chilli chopped
|
1 – 2 nos
|
Soya sauce
|
1 tbsp + ½ tbsp
|
Black pepper pdr
|
1 tsp
|
Sugar
|
½ tsp
|
Salt
|
T.T.
|
Vinegar
|
½ tbsp
|
Capsicum juliennes
|
¼ no / 1 tbsp
|
Cornflour
|
3 tbsp approx.
|
Oil
|
1 tbsp + for deep frying
|
METHOD:
1.
Heat oil for deep frying in a wide thick
bottomed pan.
2.
Make a thick paste of coating consistency using
the cornflour, water and season it with salt and pepper. Also add into it ½ tbsp
soya sauce. Mix well to make a lump free paste.
3.
Wash the mushrooms well, remove the stems. Drain
them.
4.
Dip and coat the mushrooms in the cornflour mix, deep fry
on high heat.
5.
Remove immediately, once the moisture from the
mushrooms starts to ooze out of the coating the oil will start to splutter. So
be quick.
6.
Remove and drain on an absorbent paper, reserve
till further use.
7.
Heat 1 tbsp oil from the remaining oil. Add in
the sliced onion, ginger and garlic.
8.
Sauté on high heat till they are lightly
coloured.
9.
Add into it the green chilli and sauté again for
a few seconds.
10.
Add into the pan ¼ cup water and bring to a
boil.
11.
Into this add in 1 tbsp soya sauce, salt, sugar,
pepper pdr, and vinegar.
12.
Sprinkle in the capsicum.
13.
Now transfer the mushrooms into the pan, mix and
coat the mushrooms lightly in the juices.
14.
Thicken with cornflour dissolved in water. You
can use the same paste that you used to dip the mushrooms for frying, if it has
remained.
15.
Garnish with spring onion greens.
16.
Serve along with Chinese fried rice or noodles.
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