Ingredients:

• Oyster mushrooms – 200 g, chopped into big pieces

• Onion – 1 medium, cubed

• Capsicum – 1 medium (Shimla mirch), cubed

• Garlic – 6 cloves, minced

• Dry red chilies – 2, broken

• Soy sauce – 1 tbsp

• Chili sauce – 1 tbsp

• Vinegar – 1 tsp

• Cornflour – 1 tbsp (mixed in ¼ cup water)

• Oil – 2 tbsp

• Salt – to taste

• Spring onion – 2 tbsp, chopped

Method:

• Heat oil in a wok. Add garlic and dry red chilies, stir-fry till fragrant.

• Add mushrooms and cook on high flame till slightly browned.

• Add onion and capsicum cubes, stir-fry for 2 minutes.

• Add soy sauce, chili sauce, vinegar, and 1 cup water. Bring to a boil.

• Stir in the cornflour slurry, mix until the sauce thickens. Garnish with spring onions. Serve with fried rice or noodles.

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