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!

In this simple but tasty recipe, I’m going to saute onion, chilli and garlic and add canned button mushrooms and allow them to simmer in a fragrant gravy

I don’t often cook a lot of Vegetarian dishes as my boys are CARNIVORES, however I do have a few really tasty Indo Chinese recipes up my sleeve. Recently we went with friends to the cottage and I was in charge of making Chilli Chicken – we have a vegetarian in our friend circle and I wanted her to have the same culinary experience and hence I decided to make this flavor packed recipe!

Chilli Garlic Mushrooms

4.67 from 9 votes


  • 4 cans Mushrooms – 284 ml each approx 2 cups drained
  • 1 tbsp Chilli Oil
  • 2 tbsps regular Oil
  • 2 tbsps Shallots
  • 1/4 cup sliced Spring Onions bulbs
  • 1/4 cup finely diced Garlic
  • 1/4 cup sliced green Chilli
  • 1/4 cup finely diced green Pepper
  • 1 litre Vegetable stock
  • 2 tbsps dark Soya sauce
  • 1 tbsp black Vinegar
  • 1 tbsp sweet Soya sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp Chilli Garlic paste or Sambal Oelek
  • 2 – 3 tbsps Cornstarch slurry
  • 1/4 cup sliced Coriander stems
  • 2 tbsps sliced Spring Onion leaves


  • Drain the mushrooms
  • Heat the chilli oil & regular oil
  • Saute the shallots, sliced spring onions, diced garlic and green pepper
  • Add the green pepper
  • Add the veggie stock
  • Bring to the boil and add the dark soya, vinegar, sweet soya, shaoxing wine, chilli garlic paste
  • Add the cornstarch slurry to thicken the gravy
  • Finish off with the coriander stems and spring onion leaves