Recipe Indo-Chinese style mushrooms and peppers

[Morning Glory]

Many Indo-Chinese style mushroom recipes are stir fried but here I cooked the sauce first in order to develop the flavour of the spices. I used dried boriya mirch chillis, a round red pepper filled with seeds which rattle pleasingly when you shake them. They are a medium hot chilli. Feel free to substitute dried chilli of your choice. Serve with boiled rice or noodles.

Ingredients (serves 2)
3 or 4 dried boriya mirch chillies
1 tbsp vegetable oil
½ large onion, sliced
2 fat cloves of garlic, thinly sliced
¼ tsp cumin seeds
¼ tsp coriander seeds
½ tsp mango powder
2 star anise
150g white or chestnut mushrooms, halved if large
1 red pepper, de-seeded and cut into bite sized pieces
1 heaped tsp cornflour mixed (slaked) with a little cold water
2-3 tsp light soy sauce
1-2 tsp sugar
Salt, to taste
Sliced Spring onions, to serve.

Method

1. Place the dried chillies in a small bowl, pierce them with a sharp knife and cover in boiling water. Leave to soak for an hour.
2. Heat the oil in a a wok or deep sided frying pan. Add the onion, and garlic, frying gently until softened.
3. Turn up the heat and add the cumin and coriander seeds, frying until the seeds pop.
4. Lower the heat and add the mango powder and star anise. Add the chillies, their soaking water and another 150ml of water.
5. Mix well and simmer for 20 minutes. Add more water if the mixture becomes too dry.
6. Add the mushrooms and peppers and simmer for a further 10 to 15 minutes. The mushrooms will release more liquid into the sauce.
7. Add the ‘slaked’ cornflour stirring well and simmer until the sauce thickens and becomes glossy. Add soy sauce, sugar and salt, to taste.
8. Scatter the sliced Spring onions over.

 

[badjak]

Looks good

Slightly off topic remark:
If you would "order" Indo-Chinees food in the Netherlands, it will be Indonesian-Chinese food.

 

[Z-Cook]

Looks good

Slightly off topic remark:
If you would "order" Indo-Chinees food in the Netherlands, it will be Indonesian-Chinese food.

It leans very much to Chinese, and Sichuanese I was thinking. The red peppers are very striking! Have not used boriya mirch chillies. Can't be as hhhot as the Sichuan chilis I have!