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Chilli Garlic Mushrooms

5 from 19 votes

Ingredients
  

  • 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

Instructions
 

  • 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