Mushroom Manchurian is an insanely Indo Chinese dish popular in India and around the world. India is primarily vegetarian and although Mushrooms are fairly new to the subcontinent they are used in a wide variety of dishes.
|Button mushrooms||10 Ounce (283g)|
|Cornstarch||1/4 Cup (4 tbs)|
|All purpose flour||1/4 Cup (4 tbs)|
|Garlic paste||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Finely diced onion||1/4 Cup (4 tbs)|
|Finely chopped spring onion||1/4 Cup (4 tbs)|
|Finely minced fresh ginger||1/4 Cup (4 tbs)|
|Finely minced garlic||1/4 Cup (4 tbs) (fresh)|
|Green peppers||1/4 Cup (4 tbs) , finely chopped|
|Ketchup||1/2 Cup (8 tbs)|
|Chili paste||1/2 Cup (8 tbs) (Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt Massage this in to coat the mushrooms, if itâ€™s too dry, add a tiny bit of water Deep fry the mushrooms till crispy on the exterior and leave as)|
|Light soya sauce||3 Tablespoon|
|Veggie stock||2 Cup (32 tbs)|
|Cornstarch slurry||4 Teaspoon|
|Fresh chopped coriander||1/4 Cup (4 tbs)|
1.Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt.
2.Massage this in to coat the mushrooms, if its too dry, add a tiny bit of water.
3.Deep fry the mushrooms till crispy on the exterior and leave aside on some kitchen towel to drain.
4.Add some oil to a saute pan and saute the onion and spring onion, followed by the ginger and garlic.
5.Just cook for a few minutes to remove that raw onion, ginger & garlic taste.
6.Add the diced green pepper, ketchup & chilli paste, followed by the soya sauce and mix well.
7.Pour in the stock and bring to the boil.
8.Thicken with the cornstarch slurry.
9.Drop in the mushrooms and allow to coat.
10.Finish off with some fresh coriander.
11.Serve and enjoy!