A very tasty Indo-Chinese dish that’s low in calories and high in nutrients. If you have mushrooms handy then this is a quick and easy recipe. The preparation can be made hot and spicy by adding fresh green chilies. It tastes great with fried rice or noodles.
Equipment and Utensils
Flat metal spoon
125 grams (5-6 medium size) Mushrooms cut into 6 pieces each
125 grams (2 medium) Capsicums cut into 1 cm. square pieces
¾ tablespoon Corn Flour
1 Fresh Red Chili slit into 2 pieces
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
¾ teaspoon Dark Soya Sauce
¾ teaspoon Vinegar
½ teaspoon Salt
½ teaspoon Black Pepper Corns freshly ground
1 tablespoon Vegetable Oil
Dissolve corn flour in ¼ cup of cold water and set it aside.
Put oil in a wok and keep it on high flame.
When oil is smoking hot, add slit chili, chopped ginger and garlic.
Fry for ½ a minute till garlic turns brown.
Now add Capsicum and mushroom pieces.
Sprinkle some salt on the mixture.
Stir well, and keep the flame high.
This will prevent the vegetables from becoming soggy by getting rid of excess water.
Now add freshly ground black pepper.
After 2-3 minutes of continuous stirring on high flame, add soya sauce and vinegar.
Now add corn flour paste to the fried vegetables.
When it comes to boil, check for seasoning.
Preparation Time: 8 minutes
Cooking Time: 10 minutes
Number of Servings: 2
Total Calories: 188.75 Kcal
Fat: 15.5 gm
Protein: 4.75 gm
Carbohydrates: 15.5 gm
Zinc: 1.4 mg
Fibber: 2.6 gm