Chilli Mushroom

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your tools: a large mixing bowl, kadhai/wok, slotted spoon, chopping board, knife, measuring cups, and spoons. Clean 300g button mushrooms and quarter them. Deseed and cut 1 medium green capsicum into 1-inch squares. Peel and cut 1 medium onion into 1-inch squares, separating the layers. Finely mince 1 tbsp ginger and 1 tbsp garlic. Slit 1 green chilli lengthwise.

2. 02

   Coat Mushrooms

   Place the quartered mushrooms in the large mixing bowl. Sprinkle 4 tbsp of cornflour over the mushrooms. Toss gently with your hands until all the mushrooms are evenly coated with a thin layer of cornflour. They should look dusty white.

3. 03

   Heat Oil for Frying

   Pour 1/2 cup of vegetable oil into the kadhai/wok and place it on high flame. Let the oil heat for about 3-4 minutes. To check if it's hot enough, drop a tiny piece of mushroom; it should sizzle immediately and float to the top.

4. 04

   Fry Mushrooms

   Carefully add about half of the coated mushrooms to the hot oil. Do not overcrowd the kadhai. Fry for 3-4 minutes on high flame, stirring occasionally with the slotted spoon, until they turn golden brown and crisp. They should sound crunchy when stirred. Remove the fried mushrooms with the slotted spoon and place them on a plate lined with a paper towel to absorb excess oil. Repeat with the remaining mushrooms.

5. 05

   Prepare Sauce Mixture

   In a small bowl, combine 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper powder, and 1/4 cup water. Stir well with a spoon until the sugar and salt dissolve completely. This is your sauce mixture.

6. 06

   Sauté Aromatics

   Drain most of the oil from the kadhai, leaving about 2 tbsp. Place the kadhai back on medium-high flame. Add the minced ginger, minced garlic, and slit green chilli. Sauté for 30 seconds, stirring constantly, until you can smell their fragrant aroma. Be careful not to burn them.

7. 07

   Add Vegetables

   Add the 1-inch onion squares and 1-inch capsicum squares to the kadhai. Increase the flame to high. Stir-fry for 2-3 minutes, tossing continuously. The vegetables should become slightly tender but still retain a crisp bite (this is called 'al dente'). They should look bright and glossy.

8. 08

   Combine and Finish

   Pour the prepared sauce mixture into the kadhai with the vegetables. Stir well and cook for 1 minute on high flame until the sauce thickens slightly and coats the vegetables. It should look glossy and bubbly.

9. 09

   Add Fried Mushrooms

   Add the fried mushrooms back into the kadhai. Toss everything together gently for 1 minute on high flame, ensuring the mushrooms are well coated with the sauce. The mushrooms should still be crisp and hot. Serve immediately.