Ingredients
1 cup of button mushrooms (cleaned and quartered)
½ cup bell pepper/ capsicum cubed
⅓ cup chopped spring onions
1 green chili
1 medium onion cubed and layers separated (optional)
1 tbsp chopped garlic
1 tbsp olive oil
1 tsp soya sauce
¾ tbsp tsp chili sauce
¾ tbsp tomato ketchup
⅛ tsp pepper powder
Salt as needed
2 tbsp water
Method
Rinse and wipe off mushrooms with a kitchen towel. Slice or halve or quarter them. If you want to remove the skin you can just peel off.
Heat a wide skillet with oil on a high flame.
Add garlic and saute for a min to get a good aroma. Add mushrooms and chili. Saute for 2 mins. Cover and cook until the mushrooms are half done.
Add the capsicum and spring onions, toss and fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.
Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another min or until the sauce thickens.
Serve chilli mushroom with hakka noodles or fried rice.
Heat a wide skillet with oil on a high flame.
Add garlic and saute for a min to get a good aroma. Add mushrooms and chili. Saute for 2 mins. Cover and cook until the mushrooms are half done.
Add the capsicum and spring onions, toss and fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.
Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another min or until the sauce thickens.
Serve chilli mushroom with hakka noodles or fried rice.
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