You are here: Home > Cuisine > Chinese Vegetarian > Chinese Vegetable > Mushroom Vegetable Stir-fry Mushroom Vegetable Stir-fry by Tarla Dalal A colourful and crunchy stir-fry, all thanks to the bean sprouts, which also fortifies this recipe with abundant nutrients. 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Close 01 Jan 1900 This recipe has been viewed 24187 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Mushroom Vegetable Stir-fry recipe - How to make Mushroom Vegetable Stir-fry Tags Chinese VegetableInternational CurriesStir-fryChinese Party Preparation Time: 10 Minutes Cooking Time: 10 Minutes Total Time: 0 mins 4Makes 4 servings Show me for servings Ingredients 2 tbsp oil1/2 cup thinly sliced spring onions whites1 tsp chopped garlic (lehsun)1/2 tsp turmeric powder (haldi)2 tsp coriander (dhania) seeds, dry roasted and crushed2 tbsp tomato puree1/2 cup bean sprouts (readily available in the market)5 mushrooms (khumbh), thickly sliced1/4 cup boiled sweet corn kernels (makai ke dane)1/4 cup thinly sliced capsicum1/4 cup thinly sliced and blanched baby corn1/4 cup finely chopped spring onion greens salt to taste1/2 cup milk1/4 tsp sugar Method Main ProcedureHeat the oil in a wok, add the spring onion whites and garlic and sauté for 2 to 3 minutes.Add the turmeric powder, crushed coriander seeds and tomato purée and stir-fry for a minute.Add the bean sprouts, mushrooms, sweet corn kernels, capsicum, baby corn, spring onion greens and salt and stir-fry over a high flame for 4 to 5 minutes.Add the milk and sugar and cook for another 2 to 3 minutes. Serve immediately.