Ingredients:

• Oyster mushrooms – 200 g, cut into bite-sized pieces

• Cornflour – 3 tbsp

• Rice flour – 1 tbsp

• Black pepper – 1 tsp, crushed

• Salt – ½ tsp

• Onion – 1 small, diced

• Capsicum (Shimla mirch) – 1 small, diced

• Garlic – 6 cloves, chopped

• Green chili – 2, slit

• Soy sauce – 1 tsp

• Oil – for frying

• (Optional non-veg) – add prawn/chicken strips to the mix

• (Vegan option) – no change

Method:

• Coat mushroom pieces in cornflour, rice flour, salt, pepper. Deep fry till crisp. Keep aside.

• Heat 2 tbsp oil in wok, sauté garlic, onion, green chili, capsicum for 1–2 mins.

• Add fried mushrooms, toss with soy sauce, extra pepper. Serve hot as an Indo-Chinese starter.

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