The other day I had exhausted all the regular recipes for a side dish to go along with egg fried rice and was searching through my recipe collections and chanced upon a book by Nita Mehta. I remember buying this “Microwave Recipes” from a bookstore couple of years ago but had never tried anything from it yet. Yes, I love collecting recipes! I am a hoarder when it comes to recipes!
Coming back to the stir fried szechuan mushroom recipe, Nita had made this one with chicken and I had only mushroom at hand. I had to tweak the recipe slightly since I didn’t have some of the ingredients at hand. Anyways, the dish turned out great as you can make out from the picture.
Ingredients for Stir fried Szechuan Mushroom
200gm mushroom, cleaned and diced
5 dry red chillies
1 tablespoon garlic paste
3 tablespoon tomato ketchup
1 teaspoon vinegar
1 tablespoon soya sauce
1-2 teaspoon red chilli powder (according to your spice level)
3-4 spring onion bulbs, diced
2 teaspoon spring onion greens, chopped
Salt to taste
Sugar to season (around 1 teaspoon)
1 tablespoon cornflour
2 tablespoon oil
How To Prepare Stir fried Szechuan Mushroom
Heat oil in a wok and add garlic paste and saute on high flame for a minute. Add diced spring onion bulbs and red chillies and fry for a couple of minutes. Add diced mushrooms and saute for 3-4 minutes until the water in them evaporates. Add the sauces, vinegar and red chilli powder and mix well and cook for 2-3 minutes. Add 3-4 tablespoons of water if you want a little bit of gravy and season with salt and sugar. Mix the cornflour with 2 tablespoons of water to make a paste and add it to the gravy. Remove from fire once the gravy thickens (takes just about a minute or so) and garnish with chopped spring onion greens. Serve hot with fried rice.
