Chili in a pod

Takeout style Chili Garlic Mushroom

Chili Garlic Mushroom is an Indo-chinese dish made with bell pepper, garlic, mushroom, soy sauce and chili sauce. It’s faster, tastes better, healthier, and cheaper than takeout. Serve it for a quick weeknight dinner over a bowl of steamed rice or fried rice.

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MAIN INGREDIENTS

Mushroom – 12 to 14 Mushrooms (rinsed and quartered)

Bell pepper – 1/2 cup Bell pepper / Capsicum, chopped into cubes

Garlic – 4 to 5 cloves of Minced Garlic

Onion – 1 cup Red onions, chopped

Sauces – Red chili sauce (or sriracha), Ketchup, Soy sauce

Seasoning – Sugar, Salt and Pepper

Spring Onion – 2 stalk of spring onion (chop white and green parts separately)

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

Rinse mushroom under running water, chop into half or quarter them.

STEP 2 :

  • In a pan heat oil at high heat.
  • Add minced garlic, 2 tbsp of spring onions white and saute for 30 seconds.

STEP 3 :

Add finely chopped onions and saute until golden brown.

STEP 4 :

  • Next add chopped mushrooms and saute for 2 mins.
  • Add chopped capsicum and stir fry for 1 min or until half cooked.

STEP 5 : Final Preparation

  • Reduce the heat to medium, add all the sauces, pepper powder, sugar, corn starch slurry (1 tsp of cornstarch + 2 tbsp of water, mix well with no lumps) and mix well.
  • Pour 1/4 cup of water, 1/2 tsp salt, give a good mix and cook for 1 min at medium heat.
  • Check for seasoning and add as required.

STEP 6 : Serving

Garnish with chopped green onion and serve with steamed basmati rice or fried rice.

TIPS AND TRICKS

Storing: Store this chili garlic mushroom in the refrigerator for 3-4 days. Before using warm in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).

Substitute: I used red chili sauce, you can replace with Sriracha and for Ketchup substitute with tomato sauce.

OUR LATEST FEATURED VIDEO

Takeout style Chili Garlic Mushroom
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Takeout style Chili Garlic Mushroom

Author: sdarunkumar1987 Cooking Method:Stir-frying Cuisine:Asian Courses:Main Vegan Vegetarian
Difficulty:BeginnerPrep time: 10 minutesCook time: 9 minutesRest time: 40 minutesTotal time: 19 minutesServings:2 servingsCalories:300 kcal Best Season:Available

Description

Chili Garlic Mushroom is an Indo-chinese dish made with bell pepper, garlic, mushroom, soy sauce and chili sauce. It’s faster, tastes better, healthier, and cheaper than takeout.

Ingredients

Instructions

    Preparation:

  1. Rinse mushroom under running water, chop into half or quarter them.
  2. Chop all the veggies

    3. Direction:

  3. In a pan heat oil at high heat.
  4. Add minced garlic, 2 tbsp of spring onions white and saute for 30 seconds.
  5. Add finely chopped onions and saute until golden brown.
  6. Next add chopped mushrooms and saute for 2 mins.
  7. Add chopped capsicum and stir fry for 1 min or until half cooked.

    8. Final Preparation:

  8. Reduce the heat to medium, add all the sauces, pepper powder, sugar, corn starch slurry (1 tsp of cornstarch + 2 tbsp of water, mix well with no lumps) and mix well.
  9. Pour 1/4 cup of water, 1/2 tsp salt, give a good mix and cook for 1 min at medium heat.
  10. Check for seasoning and add as required

    11. Serving:

  11. Garnish with chopped green onion and serve with steamed basmati rice or fried rice.

Notes & Tips

  • Storing: Store this chili garlic mushroom in the refrigerator for 3-4 days. Before using warm up in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).
  • Substitute: I used red chili sauce, you can replace with Sriracha and for Ketchup substitute with tomato sauce.
Keywords:15 mins recipe, healthy vegan meal ideas, Lunch box recipes, Mushroom recipes