Chinese Chili Soya Mushroom

Chinese vegetarian food or say Indian style chinese food has always been my weakness. I LOVE eating Chinese food, Noodles, Fried rice, Manchurian, Chilli Paneer and what not. The smell of Garlic, Ginger, Onion fried with soy sauce and vinegar just makes me go crazy. On top if it has Capsicum and Mushroom, I just can't stop eating like manic.

Anyways, I can write a diary on my love of Chinese food :D So today was one of the day when try to meet everyone's demands for the dinner made me feel like eating something spicy, mushroomy and chinese. Son wanted Mango smoothie, Daughter wanted Biryani and I wanted Chinese food.

So here goes mum in the Kitchen with all the weapons (Kitchen gadgets and utensils) to satisfy the demands of the day. Soya & Vegetable Biryani, Mango Smoothie with tooti-frooti of top and most favorite of Mum "Chinese Chili Soya Mushroom".

I ate Chili Mushroom a lot of time in many many restaurants around London, especially the buffet restaurants.  Paneer Chili will cost a lot , I understand that, so the Mushroom Chili. Thats reason, I think makes the restaurateurs choose Mushroom Chili in the menu. BUT to be honest, I'm happy with this choice, First it's tasty, Second it's less fatty and Third I love it.

So here is my version of Chinese Chili Mushroom, with goodness of Soya Chunks and some gravy to help with Biryani. I can't recommend enough the dish to try into your Kitchen. You can make it dry for snack or tea time accompaniment. Simply use thin slices for Mushroom and fully drained soya chunks. I'm sure family and you will love eating this dish just like mine did......................Until Next Time, Happy Cooking Friends, Saumya

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Ingredients:

Mushroom                   - 6 medium cut into 4 pieces
Soya Chunks               - 1 cup Large Chunks
Capsicum                    - 2 cups Julienne mixed colour
Onion                          - 2 large Julienne
Spring onions              - 1/4 cup green part to garnish
Garlic                          - 5 cloves
Ginger                         - 1 inch
Soya Sauce                  - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                    - 2 tbsp
Chili flakes                  - 1 tblspoon
Salt                              - to taste
Oil                               - 1 tblspoon

Method:

Wash and cut the Capsicums (Green, Orange, Yellow and Red) in Julienne, keep aside.
Wash and boil Soya Chunks or 5 minutes, drain and keep aside in a sieve to drain the water completely.
Wash and cut the mushrooms in 4 pieces, keep aside.
Cut the onions in thin julienne, make garlic and ginger paste, keep aside.
Heat the oil in pan, add Onions into it, fry until golden.
Add in the Ginger Garlic puree/paste into it. Fry until the raw smell goes away.
Add in the Mushroom and Soya chunks. Fry on high flame for few minutes to dry the moisture in the mushroom and soya chunks.
In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/4 cup of water.
Add this mixture in the pan, Cover it and let it cook for about 5-10 minutes.
Adjust the water for thin/thick gravy as per choice.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion slices or herbs.
Serve hot as a starter or as a side-dish in lunch or dinner menu.

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.