Chinese Mushrooms Stir-Fry

Chinese Mushrooms Stir-Fry
Professional frustrations can really put you down. After working for seven years sincerely, suddenly everything starts to seem meaningless. This happens to everyone I guess and currently it is happening with me. My mental status is in such turmoil that I can hardly concentrate on anything properly. So to calm my mind, I took solace in my kitchen which I generally do. The green, red, yellow veggies soothe my mind like childhood friends and I instantly feel at home. My brain starts to believe again that the world is free of any worries or tension and we all can live happily ever after. Alas! I wish that was true!  But still my pots and pans relieve me of the apprehensions for quite some time and I play with them like a kid.
Today’s dish is a very basic stir-fry recipe as I was not happy enough to do something complicated. I used all my favorite vegetables to create this mushrooms stir-fry and I kept the sauce minimal. It would be perfect for a weeknight dinner. Yeah weekdays are not good, but weeknight dinner doesn’t have to be any less exciting!
Chinese Mushrooms Stir-Fry
Chinese Mushrooms Stir-Fry
Cuisine: Chinese
Serves: 4 Servings
  • Button mushrooms – 200 gms
  • Green bell pepper – 1
  • Yellow bell pepper – 1
  • Red bell pepper – 1
  • Onion – 2, large
  • Garlic cloves – 5 to 6
  • Fresh red chilli – 1
  • Spring onions – 5 to 6
  • Light soy sauce – 2 tbsp
  • Oil – 4 tbsp
  • Salt to taste
  1. Wipe clean the mushrooms with a damp kitchen towel. Slice the mushrooms into one centimeter thick pieces.
  2. Cut each of the bell peppers into thick juliennes. Slice the onions finely.
  3. Heat the oil in a Chinese wok suitable for stir-fry. Slit the red chilli and add to the hot oil.
  4. Slice the garlic cloves thinly and add to the oil. Tip in the slices onions. Fry them till translucent.
  5. Now add the bell peppers. Sauté them on medium to high heat for 5 minutes.
  6. Now add the sliced mushrooms. Sprinkle some salt in it which will make the mushrooms sweat. Keep stirring.
  7. Now add the light soy sauce and more salt as required to taste. Sauté till the mushrooms are soft.
  8. Fry on high heat till all the moisture is absorbed.
  9. Chop the spring onions into long strips and add to the wok. Mix well.
  10. Serve hot on the sides with noodles or fried rice.


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