There are days when you crave something exotic and spicy for dinner. And what's better than having Indo-Chinese cuisine to startle the taste buds? Chinese cuisine is loved by all. The delicious amalgamation of exotic vegetables, sauces, spices and herbs is hard to resist. Indo-Chinese does not always include meat or chicken, it includes various vegetarian dishes too. Chilli mushroom is a common appetizer in Indo-Chinese cuisine. It is made with deep-fried mushrooms and a spicy sauce. It is nearly identical to any recipe for button mushrooms-based Indo-Chinese chilli. This dish can be cooked dry or in gravy. This dish is available in every Chinese and Thai restaurant. One cannot resist fiery fried mushrooms cooked with smokey chilli gravy and veggies. Craving some restaurant-style chilli mushroom?
Here's how you can make it-
Ingredients
1. 200 gm chopped mushroom
2. 2 tsp chopped garlic
3. 2 tsp chopped ginger
4. 1 tsp red chilli powder
5. 3 tsp all-purpose flour
6. 1 tsp soy sauce
7. 1 cup sunflower oil
8. 1 chopped tomato
9. 2 chopped onions
10. 4 piece chopped green chilli
11. 1 small chopped capsicum
12. 1/2 tsp vinegar
13. black pepper
14. Salt to taste
15. 3 tbsp red chilli sauce
16. Spring onions
17. Coriander leaves
Method
1. Soak the mushrooms in some lukewarm water for some time and drain the excess water. Take a second bowl, add the salt, soy sauce, vinegar, pepper powder, cornstarch, and all-purpose flour, and stir.
2. When the mixture is prepared, add the mushrooms to the bowl and mix well. Over a medium temperature, warm the oil in a deep frying pan. Fry the coated mushrooms in hot oil until crisp and golden. Eliminate and drain the surplus oil. Keep 2 teaspoons of the oil in the pan and drain the rest.
3. Add the ginger, garlic, onions, and green chillies to the pan. Saute for a minute. Then add the red chilli sauce and a little water, if preferred, as the onions start to get somewhat translucent. Add the mushrooms and stir thoroughly once the red gravy has finished cooking.
4. After the mushrooms have finished cooking and all of the liquid has evaporated, transfer the mixture to a serving bowl. Garnish with spring onions and coriander leaves. Serve hot.