Chilli Mushroom Dry
A popular Indo-Chinese stir-fry with tender mushrooms, onions, and bell pepper tossed in a glossy, spicy sauce. It comes together quickly and works well as a starter or a side with fried rice or noodles.
For 4 servings
- prep · ~10 min
Prep the vegetables and mix the slurry.
1.Wipe the mushrooms clean and halve any large ones.2.Cut the onion into petals and the bell pepper into medium squares.3.Chop the garlic, ginger, and spring onion whites and greens separately.4.Mix the cornflour with 1 tbsp water until smooth. - saute · ~5 min
Cook the mushrooms on high heat.
Heat 1 tbsp oil in a wide pan over high heat. Add the mushrooms and cook until they release their moisture and start to brown lightly, 4 to 5 minutes.
TIPUse a wide pan and avoid crowding so the mushrooms brown instead of steaming. - saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the pan.2.Add garlic, ginger, green chili, and spring onion whites; stir-fry for 30 seconds.3.Add onion petals and bell pepper, then toss on high heat for 2 to 3 minutes.4.Keep the vegetables slightly crisp for the best dry-style texture. - mix · ~2 min
Add the sauces and seasonings.
Add soy sauce, red chili sauce, tomato ketchup, black pepper, salt, vinegar, and the remaining 2 tbsp water. Toss everything well so the mushrooms are evenly coated.
- simmer · ~2 min
Thicken the sauce lightly.
Stir the cornflour slurry once more and pour it into the pan. Cook for 1 to 2 minutes, tossing continuously, until the sauce turns glossy and clings to the mushrooms without becoming wet.
TIPAdd only enough slurry to lightly coat the mushrooms; this dish should stay semi-dry, not saucy. - garnish
Finish with spring onion greens.
- serve
Serve hot as a starter or side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the mushrooms in a single layer on high heat so they brown at the edges instead of turning watery.
- 2Do not wash mushrooms under running water; wiping them keeps them from soaking up extra moisture.
- 3Add salt only with the sauces, not at the start, so the mushrooms release less water while browning.
- 4Keep the onion petals and bell pepper slightly crisp for the classic Indo-Chinese dry texture.
- 5Stir the cornflour slurry right before adding, because it settles quickly and can thicken unevenly.
- 6If the pan looks too wet after saucing, cook 30 to 60 seconds longer on high heat until the glaze clings.
- 7Serve immediately after tossing in the spring onion greens, or the vegetables will soften and lose their bite.
Adapt it for your goals.
Vegan
Use a vegan ketchup and check the chili sauce label; the rest of the recipe is naturally plant-based and works well as written.
low oilLow-oil
Reduce the oil slightly and use a very wide pan so the mushrooms still evaporate moisture quickly without sticking too much.
high proteinHigh-protein
Add cubed tofu or pan-fried paneer along with the mushrooms for a heartier starter or side.
jainJain
Skip onion, garlic, and ginger; use extra bell pepper and spring onion greens only, keeping the same sauces for an adapted version.
Why this is on our healthy list.
Vegetable-Rich Stir-Fry
Mushrooms, onion, bell pepper, green chili, and spring onion make this dish a flavorful way to include a range of vegetables.
Lighter Than Deep-Fried Starters
This version relies on quick stir-frying and a light slurry coating rather than batter-frying, so it feels less heavy.
Contains Beneficial Plant Compounds
Garlic, ginger, chilies, and peppers contribute aromatic compounds and antioxidants along with strong savory flavor.
Frequently asked questions
Usually the pan was crowded, the heat was too low, or the mushrooms were too wet. Cook them in a wide pan on high heat before adding sauces.
