Description
Crispy golden mushrooms tossed in a fiery garlic chili sauce. This bold and flavorful vegetarian recipe is perfect as an appetizer or a spicy main course.
Ingredients
5 big button mushrooms (4–5 oz)
4 tbsp all-purpose flour
4 tbsp corn starch
1/2 tsp garlic powder
1/2 tsp red pepper flakes
Salt, to taste
Water, as needed to make batter
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
5 cloves garlic, minced
1 tbsp ginger, chopped
1 tbsp fresh chili pepper, chopped
2 tbsp dark soy sauce
2 tbsp red chili sauce (sriracha or schezwan)
1 tsp sesame oil
1 tsp white vinegar
1 tsp brown sugar
1/2 tsp gochugaru or red chili flakes (optional)
Oil for shallow frying
1/2 cup chopped fresh cilantro (for garnish)
Instructions
1. Wash and dry mushrooms. Slice to desired size.
2. In a bowl, mix all-purpose flour, corn starch, garlic powder, red pepper flakes, salt, and water to form a lump-free thick but flowy batter.
3. Coat mushroom slices in batter and shallow fry in hot oil until golden brown, turning occasionally. Drain on paper towels.
4. Heat sesame oil in a pan. Sauté garlic, ginger, and chili pepper until fragrant.
5. Add red and green bell peppers. Cook for 2–3 minutes.
6. Add soy sauce, red chili sauce, brown sugar, vinegar, and gochugaru (if using). Stir and simmer for 1–2 minutes.
7. Add fried mushrooms into the sauce. Toss to coat evenly.
8. Garnish with fresh chopped cilantro and serve immediately.
Notes
Serve hot over jasmine rice or as a standalone appetizer. For milder flavor, reduce chili content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir Fry, Shallow Fry
- Cuisine: Asian Fusion