Chinese Chilli Mushroom Recipe

Chilli mushroom is a popular Indo-Chinese appetizer of mushrooms tossed in sweet, spicy and slightly tangy chilli sauce. Serve it as a appetizer or a side with noodles and fried rice.

Prep Time5

Cook Time7

Total Time12

Servings:

Author: Swasthi

Ingredients

1 cup button mushrooms (cleaned and quartered)
½ cup bell pepper / capsicum cubed
⅓ cup spring onions (3 stalks)
1 green chili (slit and remove seeds)
1 tablespoon garlic , chopped, 2 to 3 cloves
1 to 1½ tablespoon olive oil or peanut oil or any
1 tablespoon soya sauce or tamari (adjust to taste)
1½ to 2 tablespoons chili sauce (adjust to taste)
¾ to 1 tablespoon tomato ketchup or tomato sauce (adjust to taste)
¼ to ½ teaspoon sugar (optional)
¼ teaspoon black pepper (crushed)
2 to 3 tablespoons water

Instructions

Preparation

Stir in soya sauce, tomato ketchup and red chili sauce in a small bowl. Taste test and add salt or sugar if you want.
Rinse mushrooms well under running water. Slice or halve or quarter them.

How to make chilli mushroom

Heat oil in a wok/skillet, on a medium high heat.
Add garlic and sauté for 30 to 60 seconds until aromatic. Do not brown it.
Next add mushrooms and slit green chilli. Saute for 2 mins.
Add the capsicum and half of the spring onions, toss and fry till the capsicums are almost cooked yet crunchy.
Make sure mushrooms are cooked yet not mushy.
Add the sauces to the skillet all over and pour 2 to 3 tablespoons of water. Quickly stir well. The water immediately blends with the sauce and evaporates.
Next sprinkle black pepper. Toss and fry for another min or until the sauce thickens.
Check salt and add more sauces to suit your taste. Chili sauce & ketchup already have salt so I have not used. Off the heat.
Serve chilli mushroom with hakka noodles or fried rice.

Nutrition