Recipe – Chinese Stir Fry Mushroom

Aviary Photo_131509296025918550

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2


  • Mushrooms: 1 cup or approx. 250 gm
  • Onion: 1 medium sized
  • Tomato: 1 medium sized
  • Green Bell Pepper: ½ of a medium sized
  • Cabbage: finely chopped, ¼ cup
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Sesame Oil: 2 Tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cinnamon Powder: 1 Teaspoon
  • Soya Sauce: 1 tablespoon
  • White Vinegar: ½ teaspoon
  • Tomato sauce: 1 tablespoon
  • Coriander Leaves: Finely chopped, 1 Tablespoon
  • Lemon Juice: A few drops
  • Spring onion: 1 tablespoon, finely chopped
  • White sesame seeds: 1 teaspoon


  • Clean the mushrooms and each into 4 pieces.
  • Cut onion, bell pepper, tomato lengthwise into 1 inch pieces.
  • Heat oil in a pan. Add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
  • Add cabbage, bell pepper. Stir for 3 minutes in medium heat.
  • Add mushrooms, tomato and chilis. Stir and sauté in high flame for 6-7 minutes or until mushroom is almost cooked (80%). While cooking, mushroom leaves water, so it will be enough to cook the mushrooms. Do not cover the pan.
  • Add salt, black pepper powder, cinnamon powder, soya sauce, vinegar, tomato sauce. Stir well for 5-6 minutes or until mushrooms are done and water dried up.
  • Remove heat and garnish with spring onion, coriander leaves, sesame seeds and a few drops of lemon juice.

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