Monday, June 13, 2011

Glazed Mushroom & Capsicum


·      ½ kg                   Mushroom, halved
·      2                        Onions, diced
·      1                        Capsicum, diced
·      2                        Green Chilly, chopped
·      5                        cloves Garlic, chopped
·      1 ½ tbsp             Soya sauce
·      3 ½ tbsp             Tomato Sauce
·      1tsp                    Pepper Powder
·      1tsp                    Corn flour
·      ½ Cup                 Water  
·      1tbsp                   Sunflower Oil
·      Salt to taste

How I make it :

1.     Heat oil in a non-stick wok and add green chilly and garlic. Sauté for 5minutes on medium flame.

2.     Add diced Onions and capsicum to this and sauté for a while.

3.     After 5minutes add soya sauce and tomato sauce and mix well.

4.     At this stage add the mushrooms, pepper powder and salt at this stage and sauté for 5 minutes.

5.     Mix the corn flour with some water, Sprinkle over the vegetables and combine well.

6.     Add water and boil on a low flame for 5minutes. Thickness of the gravy is to personal liking.

7.     When gravy turns thick and covers the mushrooms as a thick layer turn of the flame.

8.     Garnish with celery or spring onion.

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