| • | Cut mushrooms into halves.
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| • | Cut capsicums into halves, take aside the seed and cut down into slim strips.
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| • | Grind onion, ginger and garlic to a paste.
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| • | Heat 4 tbsp of oil. Fry the ground paste.
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| • | Add chilli powder and ¼ cup water. Simmer until almost dry.
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| • | Add capsicums, mushrooms and salt. Cover and cook on low burn until veggies turn tender crisp.
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| • | Add Soya sauce and vinegar. Mix corn flour with water and add.
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| • | Bring to a boil, simmer for 1 minute.
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| • | Serve Chili Mushroom red-hot with noodles or deep-fried rice.
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