Chilli Mushroom

🔥 Prep

• Clean the 200g button mushrooms, pat dry, and halve if large.
• Toss the mushrooms with 2 tbsp corn flour and ½ tsp salt until evenly coated.
• Cut the 1 capsicum into thin strips (julienne).
• Thinly slice the 0.5 onion.
• Peel and finely mince the 5 cloves garlic.
• Measure out 1 tbsp soy sauce, 1 tbsp chilli sauce, and 3 tbsp oil; keep aside.

🔥 Cook

• 1. Heat 2 tbsp of the oil in a wok or large skillet over medium-high heat.
• 2. Add the coated mushrooms in a single layer; fry for 4-5 minutes until golden and crisp, stirring occasionally; transfer to paper towels.
• 3. Add the remaining 1 tbsp oil to the wok; reduce heat to medium.
• 4. Add the minced garlic and sauté for 30 seconds until fragrant.
• 5. Add the sliced onion and capsicum strips; stir‑fry for 2-3 minutes until just tender but still crisp.
• 6. Stir in the soy sauce and chilli sauce; let the sauce bubble for 1 minute.
• 7. Return the crispy mushrooms to the wok; toss everything together over medium heat for 1-2 minutes until well coated and heated through.
• 8. Taste and adjust with the remaining ½ tsp salt if needed; give a final quick stir.

🔥 Serve

• Transfer the Chilli Mushroom to a serving plate or bowl while hot.
• Garnish with chopped spring onions or sesame seeds if desired (optional).
• Serve hot as a starter or side dish with steamed jasmine rice or noodles.