You know one of those days when you wake up on a weekend and just want to have something comforting, quick to make and absolutely delicious for brunch? Today was one such day. Am down with a cold, and I needed something spicy to get me through the rest of the day. And, it certainly wasn’t coincidental that there were some button mushrooms and fresh shiitake mushrooms lying in the fridge along with some rice leftover from yesterday. So the idea was to have a stir fry.
I love stir fries with plain steamed rice. Flash frying meat and/or vegetables with aromatics and sauces to create a quick, flavourful one-pot dish. And, this Chilli-Garlic Mushroom is such a go-to recipe on such days.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 300 gm mushrooms (I used a mix of shiitake and button - you can also use just one of the kinds of )
- 2 tbsps oil
- 3 tbsps garlic minced
- 1 tbsp ginger minced
- 8 green chillies
- 2 tbsps soy sauce
- 1 tbsp white wine vinegar
- salt to taste
- coriander chopped
Ingredients
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Instructions
- Wash and drain the mushrooms. Cut the mushrooms into quarters (I like them to have some form and shape so I leave them big)
- In a wok/kadhai put in the oil and when it is hot, put in the minced ginger, garlic, and 4 green chillies sliced lengthwise.
- Keep the flame on medium high. Once the ginger, garlic, chillies are aromatic, put in the mushrooms and stir continuously.
- Now add the soy sauce and vinegar and stir.
- Add salt and pepper to taste and leave the mushrooms to cook. They will reduce in size as the water evaporates and get glazed in the sauce.
- Top with fresh coriander and serve with plain rice.
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4 Comments
Ok, I am going to make this over the weekend. Have tons of mushrooms in the fridge! 🙂
Do let me know how it turns out!
Such a brilliant and easy dish! Loved it.. I ate this with the garlic fried rice. Beautiful taste!
That is a brilliant combination!!! Thank you Sanyukta!