Ingredients:

• Oyster mushrooms – 200 g, finely chopped

• Soft tofu (Paneer substitute for non-veg option) – 200 g, cubed.

• Onion – 1 small, chopped

• Garlic – 4 cloves, chopped

• Ginger – ½ inch, chopped

• Chili paste – 1 tbsp (or green chili chutney)

• Soy sauce – 2 tbsp

• Sichuan pepper (or crushed black pepper) – ½ tsp

• Cornflour slurry – 1 tsp cornflour + 2 tbsp water

• Oil – 2 tbsp

• Spring onion greens – 2 tbsp

Method:

• Heat oil, add garlic, ginger, and onion, and sauté till soft.

• Add mushrooms and cook until slightly crisp.

• Add chilli paste, soy sauce, and pepper. Stir fry.

• Add tofu cubes, toss gently.

• Add ½ cup of water and bring to a boil. Stir in the cornflour slurry for thick gravy.

• Garnish with spring onion greens. Serve with steamed rice.

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