Chilly Mushroom and Babycorn

Chilly Mushroom and Baby corn

Ingredient

• Mushrooms- 2 cup (chopped)
• Baby corn- 2 cup (sliced)
• Onion- 1 cup (chopped)
• Capsicum - 1 cup (any three color capsicum chopped)
• Ginger-garlic paste- 3 tea spoon
• Green chillies- 2 (sliced)
• Chilly sauce – 4 tea spoon
• Soya sauce- 4 tea spoon
• Tomato sauce- 4 tea spoon
• Honey – 2 tea spoon
• Cornflour- 1 tea spoon
• Salt to taste
• Spring onion – 1 cup (chopped)
• Oil- 3 tea spoon

Method 

Wash the mushrooms and baby corn and cut in cubes. Heat oil in a pan and add ginger-garlic paste and onions. Fry until they turn light brown. Now add the slice baby corn, mushroom and slice green chillies and fry for 8-10 minutes on low flame. Season with salt. Now add the chilly sauce, soya sauce, tomato sauce, honey and a little water, cover it and cook on low flame for 5 minutes. Take cornflour and mix it with half a cup of water to make a mixture. Remove the cover and add the cornflour mixture to the pan with continuous stirring. In the last add the chopped spring onion and remove from the flame. Serve hot with rice or noodles.