Soya Mushroom in Hot Garlic Sauce
Vegetarian
15 min
4 Serving
17g Protein
Ingredients
- 1 cup Saffola Soya Chunks, cooked (boiled and squeezed dry)
- 1 cup Button mushrooms, sliced
- 2 tbsp Sesame oil
- 2 tsp Garlic
- 1½ tsp Ginger (finely chopped)
- 3 tbsp Spring onion whites, finely chopped
- 1 - 2 tsp Celery, finely chopped (optional)
- Soy sauce (as per taste)
- 2 tsp Red chilli sauce or paste
- ½ tsp Black pepper powder
- 2 Sichuan pepper, crushed lightly in a mortarpestle (optional) 2
- /3 to ¾ cup Vegetable stock or water
- 1 tbsp Corn starch (dissolved in 2 tbsp water)
- ½ teaspoon vinegar
- 1 tsp Rice wine (optional)
- ½ tsp Sugar
- Salt as required
- 2 to 3 tbsp Spring onion greens, chopped
Recipe Instruction
- Heat sesame oil in a pan or wok. Add garlic and ginger, and saute for half a minute.
- Then add spring onion whites and saute for a minute.
- Now add crushed black pepper powder and sichuan pepper.
- Add white button mushrooms and saute on a medium flame till the water from the mushroom dries up and the mushrooms are cooked well.
- Add Saffola Soya Chunks, stir well. Then add soy sauce, red chilli sauce or paste. Mix well.
- Add vegetable stock or water and sugar. Stir well.
- Then add the corn starch paste and stir very well.
- Simmer on medium flame till the sauce thickens.
- Check and add salt.
- Switch off the flame and lastly add spring onion greens, rice vinegar and rice wine (optional).
- Give a quick stir and serve this spicy Chinese mushroom sauce with veg fried rice, veg noodles, garlic fried rice, hakka noodles or veg chowmein
