It has been quite some time since I posted a recipe on this blog. Thus, the formatting here may be quite a bit different from the previous ones. This is how I made some Mushroom Pepper
This recipe is something my niece Rimbi hooked me up with. I first had it when her mother — my cousin — invited me to their home. Follow my cousin on Instagram HERE.
This recipe is good if you want to feed two-three people. And now, on to the cooking.
PS: If you want the video, scroll to the bottom!
For the sauce:
- Dark Soy Sauce: 10-20 ml
- White Soy Sauce: 10-20 ml
- Vinegar: 5-10 ml
- Chili Sauce: To taste
- Tomato ketchup: To taste
- Ground black pepper: Around 2 teaspoons
For the rest:
- Mushrooms [diced and blanched]: 200 grams
- Onions [chopped in squares]: 350-400 grams
- Capsicum or bell peppers [chopped in squares]: 100-150 grams
- Ginger-garlic paste: 25 grams
- Corn flour aka corn starch: 30-40 grams
- Oil: 30-50 ml
- Salt: To taste
- Water: According to requirement
- Chilis [Finely chopped]: 2-3
- Dice the onions and capsicum — aka bell peppers — into small squares.
- Clean the mushrooms in running water, and cut them up into smaller pieces.
- Mix the ingredients of the sauce in a small bowl so the consistency is thick.
- Mix the corn flour in water and keep aside.
- Stir the mixture once before you put it into the pan, to ensure that there is no sedimentation.
First, blanch your mushrooms for two-three minutes till the water they release is all out of them. Strain the water, wash the mushrooms again and let them cool.
Heat the oil in the pan or wok, or whatever other utensil you want to use. Ensure that the oil is fluid enough before you put in anything else.
Once the oil is hot enough, put in the ginger-garlic paste. Stir it around till the raw smell of ginger and garlic are gone.
Then, bung in the onions and bell peppers aka capsicum. And stir them around till they become translucent, but don’t lose their firmness. That firmness will give you a crunch when the rest of your food is soft.
Now, add the mushrooms and continue stirring. Add some salt at this stage as well, so everything — the onions, the capsicum and the mushrooms — absorb them.
Once the mushrooms are a little yellow, put in your sauce and stir it around well. If you think the sauce is too thick, add a little water and turn up the heat. The high temperature will dry up the excess moisture.
And, for the final step, add in the corn flour or corn starch slurry and keep stirring. This will make sure that the gravy is thicker and everything gets a good coating.
Final thoughts about Mushroom Pepper recipe
And there you have it: Your Mushroom Pepper is ready to eat! Serve it as a side dish or eat it as an accompaniment to drinks: It is your choice!
- If you want to add real chillis, which I have mentioned as optional, do it when you add the mushrooms in the pan or wok.
Here is a small video that explains the whole process again:
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