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.
Mushroom Vegetable Stir-fry recipe - How to make Mushroom Vegetable Stir-fry
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Total Time:
Makes 4 servings
2 tbsp oil
1/2 cup thinly sliced spring onions whites
1 tsp chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) seeds, dry roasted and crushed
2 tbsp tomato puree
1/2 cup bean sprouts (readily available in the market)
5 mushrooms (khumbh), thickly sliced
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup thinly sliced capsicum
1/4 cup thinly sliced and blanched baby corn
1/4 cup finely chopped spring onion greens
salt to taste
1/2 cup milk
1/4 tsp sugar
Method
- Main Procedure
- Heat 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.
Outbrain
Mushroom lovers' delight for sure :)