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This mushroom curry is a lip-smacking curry which goes very well with Fried Rice or Veg Noodles or Hakka Noodles.
In this curry mushrooms, veggies and garlic are stir-fried and Chinese flavoured spices are used along with soy and vinegar. This Indo-Chinese Mushroom curry is not as greasy and spicy as any other Indian style mushroom curry is used to be.
|Mushroom Curry-Chinese Style|
Preparation time – 15 minutes
Cooking time – 15 minutes
Servings – 4
Cuisine – Indo – Chinese
Button Mushrooms – 200 gms
Chopped garlic – 2 teaspoon
Finely chopped ginger – 1 teaspoon
Finely chopped onions – 1 big sized
Finely chopped green capsicum – 1 big sized
Finely chopped spring onion – 1 no.
Any regular oil – 2 tablespoon
INGREDIENTS FOR THE SAUCE
Soy sauce – 1 tablespoon
Regular vinegar – 1 tablespoon
Sichuan chilly paste – 1/2 teaspoon
Black pepper powder – 1 teaspoon
Cornflour – 2 teaspoon
Water to make the sauce – 1/2 cup
Water for gravy – as per desire
Salt – as per taste
Fresh red chilly flakes – 1 teaspoon for garnishing
1- First of all mix soy sauce, vinegar, cornflour, chilly paste and water.Keep it aside
2- Heat oil in a wok and add chopped garlic and ginger.Stir them and add all the veggies along with mushrooms
3- Stir fry them ar high flame for 2 minutes.Do not overcook them.
4- Now add the soy, vinegar mix and bring to 1 boil.
Add sufficient water for gravy and let it boil for 5 minutes or until the gravy thickens.
5- The flavoursome mushroom curry is ready. Garnish with some red chilly flakes and serve hot with Hakka Noodles or fried rice
For more mushroom recipe on my blog, visit for roasted-garlic-mushroom-soup andsavouryveg-muffins