400 grams white button mushrooms
2 medium size onions
1 spring onion greens for garnish
4 green chilies slit diagonally
1 small capsicum chopped into squares
10 to 12 garlic cloves finely chopped
1 inch ginger finely chopped
1 tablespoon soya sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 teaspoon water
salt and pepper as per taste
Oil for shallow frying the mushrooms
4 tablespoon all purpose flour
2 tablespoon cornflour
¼ tsp black pepper
salt as required
Rinse and wipe dry the mushrooms and cut in halves.
Make a batter with all purpose flour, cornflour, salt, pepper and water.
Heat oil for shallow frying in a wok. Dip each mushroom slice in the batter and coat uniformly with the batter.Add them to the medium hot oil and fry till they are slight golden and crisp.Fry the mushrooms in batches and drain on paper towels to remove excess oil.
In another pan, heat oil. Add the onions , capsicum and stir fry on medium or high heat for a minute. Add the ginger, garlic and green chilies. Stir fry on a high flame till the onions start turning brown at the edges.
Add the soya sauce, sugar, pepper and stir fry for half a minute. Add the mushrooms and stir on medium flame. Saute for a minute or two to give a nice glaze to the mushrooms.
Switch off the flame and garnish it with chopped red chillies. Serve hot.