Its been two years i have been blogging but not a single guest post in my blog. Today I am so happy with today’s guest post because it couldn’t have been better than this.
My guest is technically not a blogger (wish he starts blogging soon) but he has a huge fan following especially female fans😄
He calls himself wannabe chef and we all know that not true, he is an excellent chef..I am talking about none other than Vishal Amin.
Vishal is super talented person not only does he cook awesome food but he is also amazing photographer, food stylist, biker and weekends he is busy DJing techno music.
I am sure in near future we will see his cookbook in the market. ( I hope Vishal you remember that you have promised me a autograph copy of your cookbook)
With no more future delay lets now move on to his amazing recipe, Mushroom Stir fry but before that Vishal has something to say about me …
Lawyer by Profession, Chef by heart.’
That’s what she calls herself.
I would make a little change in that,
‘Lawyer by Profession, Masterchef by heart’
She is not only a cook but she is extraordinary on Food Styling and Photography too.
It’s my honor to be part of her wonderful blog ‘World Cafe For U’
I have been a great fan of her cooking and recipes. Murg Methi Malai (MMM) is one of my favorite recipe of her’s. In fact I even tried and created a fusion gourmet dish using the same recipe and named it
‘Grilled Chicken with Creamy Fenugreek Curry Sauce’
Thank you Afroz 🌸
I am presenting my new simple Asian Vegetarian Dish to her blog
~ Mushroom Stir Fry
Quick & Easy, served with Steam Rice or a Fried Rice.
Time: 20 Minutes
Serves: 3-4 person
200 gms Mushrooms (whole)
2 Onions (length vise sliced)
1 tbsp Ginger/Garlic (finely chopped)
1 or 2 Green Chilles (finely sliced)
2 cups Bell Peppers (diced)
mix of Green Red & Yellow
1 cup Spring Onions (finely sliced)
1 cup Vegetable Stock
1 tbsp Soy Sauce
1 tbsp Stir Fry Sauce
1 tsp Green Chili Sauce
1 tbsp Corn Flour
1/2 tsp Black Pepper Powder
Wash and clean mushrooms. Let it dry on a plate.
• Heat oil in a wok or nonstick pan. Sauté onion on a high flame for a minute. Add chopped ginger & garlic. Stir fry them for another minute. Make sure that Ginger/Garlic don’t get burnt.
• Add a little salt, half of spring onions and green chilies, stirring constantly.
• Add whole Mushrooms and toss them continuously or stir them on high flame. This is important, to burn the water released from Mushrooms, otherwise the onions will get soft.
• In a bowl mix Stock, all the sauces, corn flour, some salt & black pepper.
• As soon as the mushroom water dries up, add the stock-sauce mix to the wok.
• Bring to boil and add capsicums to the stir fry. Cook for a couple of minutes more.
• Check the seasoning and garnish with chopped Spring Onions.
• Serve with warm steam rice or fried rice