Mushroom Manchurian Gravy with Veg Fried Rice

Instructions

1. 1

   Prepare the Batter and Coat Mushrooms

   • In a mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1/2 tsp salt, and 1/2 tsp black pepper powder.
   • Gradually add 1/2 cup of water, whisking continuously to form a smooth, thick batter that coats the back of a spoon without being too runny.
   • Add the cleaned and cut mushrooms to the batter. Gently toss until each piece is evenly coated.
2. 2

   Deep-Fry the Mushrooms

   • Heat the vegetable oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
   • Carefully drop the battered mushrooms one by one into the hot oil, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels. Set aside.
3. 3

   Prepare the Manchurian Gravy

   • In a separate wok or large pan, heat the sesame oil on high heat. Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
   • Add the diced onion and capsicum. Stir-fry for 1-2 minutes to keep them crunchy.
   • Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well and cook for 1 minute.
   • Pour in 1.5 cups of water and bring the mixture to a rolling boil.
4. 4

   Thicken Gravy and Finish the Dish

   • In a small bowl, mix 1 tbsp of cornflour with 1/4 cup of water to create a lump-free slurry.
   • While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
   • Just before serving, add the crispy fried mushrooms to the gravy. Gently toss to coat them completely.
   • Simmer for only 1 minute to allow the mushrooms to absorb the flavors without losing their crispness.
   • Garnish with freshly chopped spring onion greens and serve immediately.