Sharing this under 30 minute meal, packed with indo chinese flavors and I can’t express how delicious it tastes

Happy Friyay Fellas ✨
Sharing this under 30 minute meal, packed with indo chinese flavors and I can’t express how delicious it tastes🤤 A gorgeous restaurant style dish, ready in a few steps and a perfect weekend dinner treat 🥳
.
.
What’s cooking? Mushroom Stir Fry, paired with quinoa 🍛 Its spicy, tangy and rich in flavors 🥰 I LOVE mushrooms and can never get enough of them, works so well for quick meals or sandwiches/toasts/quesadillas and a stir fry – this bowl has everything that I would want in a restaurant style dish 🤓 Make it, taste it and let me know what you think 😍
.
.
Ingredients
250 gm sliced mushrooms
1/4 cup soy sauce
1 tbsp chili garlic sauce
1/2 tsp dry red chili flakes
1 tbsp each finely chopped garlic & ginger
1 sliced Thai red chili or green, 2 dry red chillies
1/2 medium onion, sliced (not too thin)
1/2 diced zucchini, 1/4 cup sliced carrots
1/2 green bell pepper diced
Optional 1 tbsp corn flour diluted in 3 tbsp water
.
.
In a bowl, combine mushrooms, soy + chili garlic sauce and chilli flakes, mix well – let it sit. Meanwhile in a pan add 1 tbsp oil, once warm and finely chopped garlic ginger, let sizzle for a few seconds, add sliced green chilli + dry red chillies – stir until ginger garlic is golden but not burnt – add sliced onions, sauté for a minute on medium heat, add zucchini & carrots, sauté for not more than 2 mins, need to retain the crunch of veggies. Pour mushrooms, mix well and let cook for 10 mins on low medium heat – stir in between. Soy sauce would have reduced by now, add drizzle of maple syrup or pinch of sugar, add corn flour slurry and mix well until texture has thickened. You will have to add 1/2 cup water to adjust the consistency at this stage. Add diced green bell pepper, let cook for 2-3 on low heat – ready. Finish with sesame sprinkle
.
.
.
.
.
.

Leave a Reply

Your email address will not be published. Required fields are marked *