Mushroom-2 cups (cut into 4 pieces each)
Mixed bell pepper-1 cup (diced)
Onion-½ cup (diced)
Garlic-1 tbsp (finely chopped)
Green chilli-1 tsp (finely chopped)
Spring onion-1 tbsp (chopped)
Rice flour-1 tbsp
Corn starch-1 ½ tbsp.
Soy sauce-1 tbsp
Green chilli sauce-1 tsp
Tomato sauce-1 tbsp
Black pepper-¼ tsp
-> Take all (1 tbsp) rice flour, salt, a pinch of black pepper and 1/2 tbsp of cornflour in a bowl.
-> Add water to make a paste. It shouldn’t be so thick.
-> Now heat oil in a wok.
-> Coat mushrooms with the mixture and deep fry till golden brown.
-> Now in another pan heat oil.
-> Add green chilli and garlic.
-> Now add all the bell peppers.
-> After 1-2 minutes add onion. Note that we want the bell peppers to be crunchy so refrain from overcooking.
-> When the onions turn little transparent, add salt and water just till it covers the veggies.
-> Now in a bowl make mixture of cornflour and water.
-> Add the mixture slowly, a little at a time, to get the correct consistency. Stir continuously.
-> Now add mushroom, soy sauce, chilli sauce, tomato sauce, sugar, vinegar and black pepper.
-> Cook for 1 minute and turn off the stove. Garnish with spring onions.
Serve hot! 🙂
Here is the updated and improved recipe with step-by-step method and picture:-