The other day, I was making rotis and chana masala for dinner and I had to do some kind of vegetable dish to go with it. Of course, most of the time, we are fine with some sliced cucumbers on the side, but that day I didn't have cucumber but I had a packet of mushrooms. I wanted to keep the vegetable curry very light, didn't want any strong masalas in it, so I made this simple stir fry with it. I added some spring onions, red pepper and cabbage along with the mushrooms and some fresh ginger for flavor. It's a very simple and healthy dish, went perfectly with the rotis and chana masala..
Need To Have
- Button Mushrooms - 200 gm, diced into big pieces
- Red Pepper ( Capsicum ) - 1, diced
- Spring Onions - 11/2 cups, chopped
- Cabbage - 1 cup, shredded
- Soy Sauce - 1 teaspoon
- Grated Ginger - 1 teaspoon
- Red Chilly Flakes - 1/4 teaspoon
- Black Pepper Powder - 1/4 teaspoon
- Salt to taste
Heat some oil, add the chopped spring onions and saute for a minute, then add the red pepper and mushrooms and keep sauteing for another 5 minutes.
Now add the shredded cabbage, soy sauce, chilly flakes, pepper powder and salt. Keep mixing for another 2 minutes and remove, garnish with the green part of the spring onions and serve.
Use a wide shallow pan for doing this, otherwise the mushrooms will keep leaving out moisture and the final dish will not be dry.
Don't overcook the cabbage, it should have a slight crunch.
You can also add some shallow fried tofu to this.