Sunday, March 20, 2016



Indo-Chinese cuisine is something that many of us in India relish. Noodles, fried rice, chop suey, with their many variations are made and served in every nook and corner of our country. Elsewhere in this blog, you will find recipes for a few Indo-Chinese dishes such as Schezwan Potatoes, Hakka Mushrooms, and Schezwan Rice.

Today's recipe is for Schezwan Mushroom adapted from Tasty Indian Recipes. I like the dry version of this dish which can serve as a starter or as a side dish. While you can make and use home made Schezwan Sauce, I have used my favourite, the store bought Ching's brand of Schezwan Sauce.

  • Button Mushrooms, 200 gms
  • Onion, medium-sized, sliced, 1
  • Ginger and Garlic, finely chopped, 2 tbsp
  • Cabbage, shredded, 1/2 cup
  • Green Chillies, slit, 2
  • Carrot, cut into thin strips,1/4 cup
  • Capsicum, medium-sized, sliced, 1
  • Tomato Ketchup, 2 tsp
  • Cornflour, 1 tsp 
  • Sugar, 1/4 tsp
  • Vinegar, 1/2 tsp 
  • Ching's Schezwan Sauce, 2 tbsp
  • Dark Soy Sauce, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tbsp
  • Spring Onion Greens, finely chopped, for garnishing

Clean the mushrooms and keep aside
Dissolve the cornflour in 1/4 cup of water, keep aside
In a thick bottomed non-stick kadhai, heat the oil and when it gets hot add the sliced onions and stir fry
Immediately add the chopped ginger and garlic and stir fry for a couple of minutes on high flame till it gives off a good aroma
Now add the mushrooms, shredded cabbage, slit green chillies, carrot strips, and the sliced capsicum
Add salt, mix well and continue to stir fry
Add the tomato ketchup, cornflour, and sugar, mix well and toss the vegetables quickly 
When the mushrooms are almost cooked, add the vinegar, Schezwan sauce and dark soy sauce
Toss once again, mix well and cook for two more minutes
Garnish with chopped spring onion greens and serve hot

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