Mushroom Capsicum (Chinese Style)

Serves: 2–3 people

Ingredients

• Mushrooms – 200–250 g, whole or halved
• Green/Red/Yellow capsicum – 2 medium, cut into cubes
• Onion – 2 medium, cut into cubes
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp (approx. 4 cloves)
• Tomato sauce – 2 tbsp
• Chilli sauce – ½ tsp
• Soy sauce – ½ tsp
• Salt – to taste
• Black pepper – ¼ tsp
• Cornflour – 1 tsp mixed in ¼ cup water (slurry)
• Oil – 2–3 tbsp
• Fresh coriander – for garnish

Method

1. Heat 2 tbsp oil in a pan on high flame. Add onions and sauté until light golden brown. Remove and set aside.
2. In the same pan, add a little more oil if needed and stir-fry capsicum on high flame for 2 minutes. Remove and set aside.
3. Add ginger-garlic paste and sauté until fragrant and lightly golden.
4. Add mushrooms and stir-fry for 2–3 minutes on medium-high flame.
5. Add salt, black pepper, tomato sauce, chilli sauce, and soy sauce. Mix well.
6. Add cornflour slurry and stir continuously to avoid lumps. Cook until the sauce slightly thickens.
7. Add fried onions and capsicum back into the pan. Mix gently.
8. Cook for 1–2 minutes so all flavours combine well.
9. Switch off the flame and garnish with fresh coriander.

Serving Suggestions

• Serve hot with fried rice or hakka noodles.
• Also great as a dry Indo-Chinese starter.
• Best served immediately for optimal texture and flavour.

Tips

• Use high flame for authentic Indo-Chinese flavour.
• Do not overcook mushrooms to keep them juicy.
• Adjust sauces according to taste preference.
• Cornflour slurry gives a glossy, restaurant-style coating.