How to make Waterchestnut and Mushroom Stir Fry -
Water chestnuts stir fried with mushrooms and oriental sauces.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Water chestnuts (सिंघारे), Button mushrooms (बटन मशरूम)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Waterchestnut and Mushroom Stir Fry checkout Paniphal Masaledar, Singhada aur Hare Matar ki Subzi, Crispy Water Chestnuts, Water chestnut and Mushroom Stir Fry . You can also find more Main Course Vegetarian recipes like Soya Keema Tinda Pineapple Curry Coastal Style Ghugni - Cook Smart Batatyachya Kachrya
Waterchestnut and Mushroom Stir Fry Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Waterchestnut and Mushroom Stir Fry Recipe
Water chestnuts quartered 1 cup
Button mushrooms quartered 1 cup
Oil 1 tablespoon
Ginger finely chopped 1 inch
Green chilli finely chopped 1
Garlic cloves finely chopped 8-10
Onion finely chopped ½ medium
Salt to taste
Oyster sauce 1 tablespoon
Soy sauce 1 teaspoon
Sugar a pinch
Crushed black peppercorns 1 teaspoon
Cornflour/ corn starch 2 tablespoons
Fresh parsley finely chopped, 1 small bunch
Vinegar 1 teaspoon
Method
Step 1
Heat oil in a non-stick pan. Add ginger, green chilli, garlic, onion and mix well. Add mushrooms and salt. Mix well.
Step 2
Add water chestnuts and continue to stir fry.
Step 3
Add oyster sauce, soy sauce, sugar, crushed peppercorns and little water. Mix well and cook on high heat for 2-3 minutes.
Step 4
Combine cornflour and water in a bowl and mix well to make a smooth slurry. Add this to the pan and toss.
Step 5
Add some of the chopped parsley, vinegar and salt. Mix well.
Step 6
Serve hot garnished with the remaining chopped parsley.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
