Schezwan Mushroom Dry Recipe
How to Make Mushroom Dry Recipe
Ingredients
2 cups mushrooms (khumbh)1 medium onion, sliced
1 medium capsicum (green bell pepper),sliced
1/4 cup carrot (cut into thin slices)
1/2 cup cabbage, shredded
2 green chillies, slit
2 tablespoon ginger and garlic, finely chopped
1 teaspoon cornflour dissolved in 1/4 cup water
1/4 teaspoon sugar
2 teaspoon tomato ketchup
2 tablespoon schezwan sauce /schezuan sauce
1/2 teaspoon vinegar
1/4 teaspoon dark soy sauce
2 teaspoon oil
Salt to taste
Instructions
Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
Mix in salt to taste and stir fry continue. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
Cook for 2 more minutes and serve immediately.
Notes
You can garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.Tips
You can cook paneer, tofu, babycorn, or even chicken in same style dry gravy.
I used whole mushrooms, but if you want you can use quartered or halved mushrooms. Still the taste will be awesome.Schezwan Mushroom Dry tastes good, when cooked in medium gravy, but If you want more gravy in this dish, then add water into it.
Some people refer Schezwan as Szechuan.
