Crunchy Spicy Mushroom (Print Version)
# Ingredients:
→ For Batter Mix
01 -
Plain flour (½ cup)
02 -
Cornstarch (¼ cup)
03 -
Kashmiri chili powder (¼ teaspoon)
04 -
Ground black pepper (¼ teaspoon)
05 -
Ginger-garlic mix (¼ teaspoon)
06 -
Table salt (¼ teaspoon)
07 -
Cold water (½ cup)
08 -
Cut mushrooms (8)
09 -
Frying oil
→ For the Glaze
10 -
Cooking oil (3 teaspoons)
11 -
Minced garlic (2 cloves)
12 -
Minced ginger (1 inch piece)
13 -
Cut green chilies (2)
14 -
Sliced scallions (4 tablespoons)
15 -
Chunked onion (¼)
16 -
Diced bell pepper (¼)
17 -
Ketchup (2 tablespoons)
18 -
Hot sauce (1 teaspoon)
19 -
Plain vinegar (1 tablespoon)
20 -
Dark soy sauce (1 tablespoon)
21 -
Ground black pepper (¼ teaspoon)
22 -
White sugar (¼ teaspoon)
23 -
Table salt (¼ teaspoon)
24 -
Cornstarch (1 teaspoon)
25 -
Room temp water (2 tablespoons)
# Instructions:
01 -
Combine plain flour, cornstarch, chili powder, pepper, ginger-garlic mix, salt and water into a runny coating. Dip mushroom chunks and fry them till they turn golden.
02 -
Warm oil, then toss in garlic, ginger, green chilies and scallions over high flame until they smell good.
03 -
Throw in onion chunks and bell pepper, cook quickly until they get some char but stay crunchy.
04 -
Mix in ketchup, hot sauce, vinegar, soy sauce, pepper, sugar and salt. Cook on high heat till it gets thick.
05 -
Stir in cornstarch mixed with water, cook till the sauce looks shiny. Toss in fried mushrooms, mix well. Top with fresh scallions and dish up.
# Notes:
01 -
Tastes best when eaten right away while still crunchy
02 -
Goes well with a side of fried rice or chow mein
03 -
Make it milder or spicier by changing how much chili you use