Schezwan Mushroom Dry

Schezwan Mushroom Dry

Schezwan Mushroom Dry Recipe is one of the most famous Indo-Chinese Recipe. It’s tangy twisty flavors are just too good to forget. Schezwan / Szechuan Mushroom Dry Recipe is served in all Indo-Chinese restaurants and street side Chinese outlets in India.

Mushrooms are also light weight and low in calories hence this may be the best substitute for Paneer or Chicken.

Ingredients:::

Ingredients

Mushrooms (khumbh) - 2 cups

Onion, sliced - 1 medium

Capsicum (Green Bell Pepper),sliced - 1 medium

Carrot (cut into thin slices) - 1/4 cup

Cabbage, shredded - 1/2 cup

Green chillies, slit - 2

Ginger and Garlic, finely chopped - 2 tablespoon

Cornflour dissolved in 1/4 cup water - 1 teaspoon

Sugar - 1/4 teaspoon

Tomato ketchup - 2 teaspoon

Schezwan Sauce /Schezuan Sauce - 2 tablespoon

Vinegar - 1/2 teaspoon

Dark Soya Sauce - 1/4 teaspoon

Oil - 2 teaspoon

Salt - To taste

Method:::

1. Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
2. Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
3. Mix in salt to taste and stir fry continue. 
4. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
5. When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
6. Cook for 2 more minutes and serve immediately.
7. Garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.