Friday, 30 January 2015




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
½ tsp
½ tbsp
Capsicum juliennes
¼ no / 1 tbsp
3 tbsp approx.
1 tbsp + for deep frying


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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