Kung Pao Mushroom and Chowmein Kung Pao Mushroom Recipe Ingredients Mushrooms - 200gms (cleaned and cubed) Roasted peanuts - 2-3 spoons Dry red chillies - 4 Oil - 3 spoons Ginger - 1-2 inch piece - sliced into juliennes Garlic - 7-8 cloves - sliced Green Chillies - 1-2 sliced Capsicum - small sized diced Onion - small sized diced Corn flour - 1-2 spoons Water - half a glass For marination Soy sauce - 1 spoon Corn flour - 2-3 spoons Salt - a little Vinegar - 1 small spoon For sauce Soy sauce - 1 spoon Sugar - 1 spoon Procedure 1. In a bowl, mix the ingredients under marination and put the cleaned and cubed mushrooms and mix well. No need to add water as water will ooze out from mushrooms. Keep it aside for 10-15 minutes 2. In a small bowl, add the ingredients under sauce, mix well and keep aside 3. In a wok, add a spoon of oil and fry diced capsicum and onion with a pinch of salt till the onion becomes transluscent. Once done take into a bowl. 4. In the same wok, add one spoon of oil and put the marinated mushroom, discarding the excess marinade. fry till done. Remove into the same bowl as you have put the capsicum and onion 5. Add the remaining oil in the wok, put ginger and garlic, and fry for less than a minute and then add dry red chillies broken to pieces. 6. Fry till nice aroma comes 7. In this add half of roasted peanuts and the green chillies and saute well 8. Add in the sauce and and half a glass of water 9. Mix corn flour in a little water and add to wok (You may avoid previous half glass water if you want the recipe to be dry) 10. Once it begins to boil, add capsicum, onion and mushrooms 11. Once the gravy thickens, switch off flame 12. Garnish with the remaining roasted peanuts
Posted on: Wed, 17 Sep 2014 11:27:35 +0000
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