Chilli Mushroom Recipe

Clean mushrooms: wipe mushrooms with a damp cloth or quickly rinse and pat dry. Slice larger mushrooms in halves or quarters so pieces are roughly bite-sized; keep small mushrooms whole or halved.

Peel and finely slice the onion into thin wedges. Core and cut the green bell pepper into 1/2-inch pieces. Finely chop the garlic and grate or finely mince the ginger.

Slice green chilies lengthwise (remove seeds for milder heat) and separate white and green parts of spring onions; thinly slice the whites and reserve greens for garnish.

In a small bowl, combine soy sauce, dark soy (if using), chili sauce, tomato ketchup, vinegar, cornstarch, water, salt and black pepper. Whisk until cornstarch dissolves and set aside.

Sear the mushrooms

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high-medium heat. When hot but not smoking, add the mushrooms in a single layer (work in batches if needed). Let them sear without stirring for 2 minutes so they brown, then stir and cook another 2–3 minutes until they begin to caramelize and release liquid. Remove mushrooms to a plate and set aside.

Aromatics

Add the remaining 1 tablespoon vegetable oil to the same pan. Add the sliced onion and the white parts of spring onions. Stir-fry 1–2 minutes until they begin to soften. Add the chopped garlic, grated ginger and sliced green chilies. Stir constantly for 30–45 seconds until fragrant but not burnt.

Add bell pepper

Add the diced green bell pepper and toss for 1–2 minutes so it stays crisp-tender (you want some bite).

Combine mushrooms and sauce

Return the seared mushrooms to the pan. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the mushroom-vegetable mixture. Stir continuously; bring to a gentle simmer. The sauce will thicken in about 1 minute and coat the mushrooms. If sauce becomes too thick, add 1–2 tablespoons water to loosen.

Finish

Drizzle sesame oil over the mushrooms, toss to combine, and taste: adjust salt or chili sauce if needed. Sprinkle the reserved green spring onion parts and half the cilantro, toss once, then remove from heat.

Transfer to a serving dish, garnish with remaining cilantro and lemon wedges. Serve hot as a starter/appetizer or as an accompaniment with steamed rice or noodles.

Estimated serving suggestion: 4 servings as a side or starter.