Hakka Chilli Garlic Mushrooms - Vegetarian Vegan

Kravings.Blog's picture

Sep. 16, 2021

This spicy tangy Hakka Chinese fave is really popular with Vegetarians and Non-Vegetarians alike. I'm using canned mushrooms in this recipe, as I love the texture but you could use fresh Mushrooms as well!


Canned mushrooms 4 Can (40 oz) (284 ml each approx 2 cups drained)
Chilli oil 1 Tablespoon
Oil 2 Tablespoon
Shallots 2 Tablespoon
Sliced spring onions 1/4 Cup (4 tbs) (bulb only)
Finely chopped garlic 1/4 Cup (4 tbs)
Sliced green chilies 1/4 Cup (4 tbs)
Finely diced green pepper 1/4 Cup (4 tbs)
Vegetable stock 1 Liter
Dark soy sauce 2 Tablespoon
Black vinegar 1 Tablespoon
Sweet soy sauce 1 Tablespoon
Shaoxing wine 1 Tablespoon
Chilli garlic paste/Sambal oelek 1 Tablespoon
Cornstarch slurry 3 Tablespoon
Coriander stems 1/4 Cup (4 tbs) , slice
Spring onion leaves 2 Tablespoon , slice



1. Drain the mushrooms.

2. Heat the chilli oil & regular oil.

3. Saute the shallots, sliced spring onions, diced garlic and green pepper.

4. Add the green pepper.

5. Add the veggie stock.

6. Bring to the boil and add the dark soya, vinegar, sweet soya, shaoxing wine, chilli garlic paste.

7. Add the cornstarch slurry to thicken the gravy.

8. Finish off with the coriander stems and spring onion leaves.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4