Ingredients:

Base (common for both):

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Onion – 1 medium (Pyaz), sliced

• Capsicum – 1 medium (Shimla Mirch), sliced

• Carrot – 1 small (Gajar), julienned

• Garlic – 4 cloves (Lahsun), minced

• Green chili – 1 (Hari Mirch), slit (optional)

• Spring onion greens – 2 tbsp (optional, for garnish)

• Soy sauce – 1 tbsp

• Vinegar – 1 tsp (Sirka)

• Black pepper – 1 tsp (Kali Mirch)

• Salt – to taste (Namak). Oil – 2 tbsp (Tel, preferably sesame oil/olive oil)

Non-veg add-ons (optional):

• Chicken breast – 150g, cut into strips.

• Prawns – 6–8 medium. 2 eggs, scrambled lightly

Method:

1. Prepare veggies & mushrooms:

• Clean and slice mushrooms. Keep veggies thinly sliced for quick cooking.

2. If adding non-veg:

• Heat 1 tbsp oil, stir fry chicken/prawns until just cooked, remove and keep aside.

• (If using eggs, scramble with a little salt & pepper, keep aside.)

3. Stir fry:

• Heat oil in a wok/kadhai on high flame.

• Add garlic + green chili, sauté 30 seconds.

• Add onion, carrot, capsicum, stir fry 2 mins.

• Add mushrooms, stir fry until they shrink and lightly brown.

• Add soy sauce, vinegar, black pepper, and salt. Toss well.

• (For non-veg) Add cooked chicken/prawns/eggs back and toss for 1–2 mins.

4. Finish:

• Garnish with spring onion greens. Serve hot as a side dish or main with fried rice, noodles, or plain steamed rice.

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