Ingredients
- 200g button mushroom
- 1 medium onion, finely sliced
- 1 medium green capsicum, roughly sliced
- 1 tsp white vinegar
- 1/4 cup tomato ketchup
- 2 tsp dark soy sauce
- 1 tsp Knorr seasoning powder/chicken powder
- 1 tsp garlic, crushed and finely chopped
- 1 tsp ginger, finely chopped
- 1 tsp red chilli flake
- 1 tsp black ground pepper
- 1 tbsp cornflour
- 3 tbsp cooking oil
- Salt to taste
- Mix the cornflour with 1 tbsp of water and keep aside.
- Heat oil in a wok over medium heat, add the garlic and ginger, fry till aromatic. This may take about 30 seconds.
- Add sliced onion and fry on a medium high heat till translucent. Then add the mushrooms and capsicum, season it with a pinch of salt, then fry for 3-4 minutes till the mushrooms are light brown in color.
- Add tomato sauce, soy sauce, white vinegar, ground pepper and chili flakes along with 1/2 cup of water to the wok. Mix well then add the cornflour and water mixture. Cook for 1-2 minutes till the sauce becomes thick.
- Serve hot with rice or bread.
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