Chilli Mushroom Gravy

Name: Chilli Mushroom Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g mushroom (button mushrooms, wiped clean and halved); 2 pcs onion (medium, cut into cubes and layers separated); 1 pcs bell pepper (medium, cut into cubes); 2 pcs green chili (slit); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 4 pcs spring onion (greens and whites separated, chopped); 1 tbsp cornflour (mixed with water to make slurry); 1 cup water (for gravy); 2 tsp soy sauce; 1 tsp red chili sauce; 1 tbsp tomato ketchup; 1 tsp vinegar; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp oil

RATING

4.5/5(78)

TASTE SCORE

9/10

A popular Indo-Chinese favorite with juicy mushrooms, onions, and bell pepper tossed in a savory, lightly spicy sauce. It has glossy restaurant-style gravy and pairs well with fried rice or noodles.

PREP

20m

COOK

20m

SERVES

1 KATORI

143 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the vegetables and slurry.
1.Halve the mushrooms and keep them ready.
2.Cut the onion and bell pepper into bite-size cubes.
3.Chop the ginger, garlic, and spring onion whites and greens separately.
4.Mix cornflour with 2 tbsp water until smooth.
saute · ~5 min
Cook the mushrooms first.
Heat 1 tbsp oil in a wok over medium-high heat. Add the mushrooms and cook until they release moisture, turn glossy, and lightly brown at the edges.
TIPCook mushrooms on high heat and avoid crowding the pan so they sear instead of steaming.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the wok.
2.Add garlic, ginger, green chili, and spring onion whites; stir-fry until fragrant (30 sec).
3.Add onion and bell pepper; toss on high heat until slightly tender but still crisp (2-3 min).
4.Return the mushrooms to the wok and mix well.
simmer · ~3 min
Build the gravy.
Add soy sauce, red chili sauce, tomato ketchup, black pepper, and salt. Pour in 1 cup water and let it come to a gentle simmer.
mix · ~2 min
Thicken the sauce.
Stir the cornflour slurry once more, then pour it in slowly while stirring. Cook until the gravy turns glossy and coats the mushrooms and vegetables.
TIPAdd the slurry gradually and keep stirring to avoid lumps.
garnish
Finish with vinegar and spring onion greens.
Turn off the heat, stir in vinegar, and scatter the spring onion greens on top.
serve
Serve hot.
Serve chilli mushroom gravy hot with fried rice, hakka noodles, or simple steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms clean instead of washing them under running water so they sear better and the gravy does not turn watery.
2
Cook the mushrooms in a single layer and let their moisture evaporate before stirring too much; this gives better browning and deeper flavor.
3
Keep the onion and bell pepper slightly crisp, not soft, for the classic Indo-Chinese texture contrast.
4
Stir the cornflour slurry again just before pouring, because it settles quickly and can make the gravy uneven.
5
Add the vinegar only after turning off the heat so its sharpness stays bright instead of getting cooked out.
6
If the gravy thickens too much as it stands, loosen it with a splash of hot water and toss briefly before serving.
7
For restaurant-style sheen, simmer only until the sauce coats the mushrooms; overcooking after slurry can make it gluey.