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Crisp baby corn and earthy mushrooms tossed in a fiery, garlicky sauce. This Indo-Chinese favorite is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with noodles or fried rice.
For 4 servings
Prepare Vegetables and Sauce Mixture
Stir-fry Aromatics and Vegetables
Combine and Thicken the Gravy
Crisp baby corn and earthy mushrooms tossed in a fiery, garlicky sauce. This Indo-Chinese favorite is packed with flavor and comes together in under 30 minutes, perfect for a weeknight meal with noodles or fried rice.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 179.26 calories per serving with 4.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve
Add 200g of cubed paneer or tofu along with the mushrooms for a protein-rich version. Sauté them until golden before adding to the sauce.
Incorporate other vegetables like broccoli florets, sliced carrots, or different colored bell peppers for more color and nutrients.
For a milder sauce, reduce the amount of red chilli sauce and deseed the green chillies. For extra heat, add a teaspoon of chilli flakes or finely chopped red chillies with the garlic.
Add a teaspoon of toasted sesame oil at the very end (after turning off the heat) for a nutty aroma and flavor.
This dish is a great source of essential nutrients. Mushrooms provide B vitamins and selenium, while capsicum and onions are rich in Vitamin C and antioxidants.
The variety of vegetables like mushrooms, baby corn, and capsicum contributes significant dietary fiber, which aids in digestion, promotes gut health, and helps with satiety.
Garlic and ginger are renowned for their natural anti-inflammatory and immune-boosting properties, which can help protect the body against common illnesses.
As a vegetable-forward dish, it is naturally low in calories and fat, making it an excellent choice for a light yet satisfying meal, especially for those managing their weight.
One serving contains approximately 180-220 calories, excluding any accompaniments like rice or noodles. It's a relatively low-calorie dish packed with vegetables.
Yes, it can be very healthy. It's loaded with vegetables, providing fiber, vitamins, and minerals. To make it healthier, use a minimal amount of oil and opt for low-sodium soy sauce to control the sodium content.
Absolutely. To make it gluten-free, substitute the regular soy sauce with tamari or a certified gluten-free soy sauce. Cornflour is naturally gluten-free, but check your other sauce labels to be sure.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or in the microwave. Note that the vegetables will lose some of their crispness upon reheating.
Yes, you can use canned versions. If using canned baby corn, you can skip the blanching step. Make sure to drain and rinse both the mushrooms and baby corn thoroughly to remove the brine before using.
This recipe goes great with these complete meals
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