This is a popular vegetarian Indo-Chinese stir-fry dish, combining flavours from India and China. Mushroom Chilli Dry Fry is a favourite Indian restaurant starter and should be always be served fresh. It’s a very hot, dry dish using chilli and soy sauce.
What you need… • 4 Tablespoons cornflour • 5 Tablespoons soy sauce • 600g mushrooms, sliced • 3 Tablespoons oil • 1 small onion, roughly chopped • 1 green pepper • 1–5 green chillies (to your taste), chopped • 1.5 teaspoon ground black pepper • 1 teaspoon red chilli flakes • 2 tomatoes, roughly chopped • 4 spring onions chopped, to garnish • A few coriander leaves, chopped, for garnish
How to make it… 1. Mix the cornflour with 3 Tablespoons of soy sauce and coat the mushrooms in the mixture. Marinate for 15 minutes. 2. Heat oil to a medium-hot heat. Fry the mushrooms until all the pieces are sealed (about 2–3 minutes), then set aside. 3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes). 4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish. 5. Add the rest of soy sauce and mix in well. 6. Add in the tomatoes and mushrooms and stir-fry until they are all cooked. 7. Garnish with spring onion and coriander and serve fresh.