Chilli Mushrooms

Prep Time: 25 Mins Cook Time: 30 Mins Serves:4

Ingredients:

600 grams Button Mushrooms

1 of Green and Red Bell Peppers

1 Onion

4 Spring Onions + Greens Finely Chopped

½ tbsp Ginger Chopped Coarsely

2½ tbsp Garlic Chopped Coarsely

3-4 Green Chillies Finely Chopped

6 tbsp Cornflour (Cornstarch)

5 tbsp Plain Flour

3 tbsp Light Soy Sauce (Low Sodium)

3 tbsp Dark Soy Sauce

2 tbsp Schezwan Stir Fry Sauce

½ tbsp White Vinegar

200ml Water

¾ tsp White Pepper

½ tsp Sugar

Salt to taste

2 tbsp Oil + Deep Frying

Method:

1. Cut the green and red bell peppers into 1-inch cubes, and the onions into quarters, separating the petals. Chop the white spring onions, and chop the greens separately, then set them aside.

2. In a small bowl, add both the soy sauce, schezwan sauce, vinegar, ½ tsp white pepper, and sugar. Mix well, then make a cornflour slurry with 1 tbsp cornflour and water. Mix well, then set aside.

3. Wipe each mushroom over with a damp paper towel to remove loose dirt and debris, then trim the bottom of the stem and, if big, cut them in half; otherwise, leave them as they are.

4. In a pan, bring water to a boil, blanch the mushrooms for 1 minute, and submerge them in ice-cold water.

5. Heat the oil for deep-frying to 180⁰C before coating the mushrooms, as we'll double-fry them.

6. Drain the mushrooms, transfer them to a large bowl, and add 3 tbsp of cornflour, 3 tbsp of plain flour, ½ tsp salt, and ¼ tsp white pepper. Mix well to coat the mushrooms.

7. Then add both 2 tbsp of cornflour and plain flour, mix well and coat again, then remove the excess flour and deep fry them until they hold the coating for 2-3 minutes and drain on a paper napkin, keeping the oil on low heat for the second fry. (This is the first fry, and do them in two batches)

8. Meanwhile, heat the wok and stir-fry the bell peppers and onions with 1 tbsp of oil, sprinkle a pinch of salt, and sauté for a minute, then transfer to a plate.

9. In the same wok, heat 2 tbsp of oil over high heat, add the spring onion whites, ginger, garlic, and green chillies, and sauté for a minute. Then add the mixed sauce with 200ml of water and bring to a boil.

10. Add the cornflour slurry gradually to thicken the sauce, reduce the heat, and second-fry all the mushrooms until golden brown and crisp.

11. Drain and add them to the sauce with the bell peppers and onions, then toss to coat.

• Garnish with spring greens and serve warm.

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Chilli Mushrooms | The Rasoi Recipes