Ok, I will be completely honest.. this recipe was supposed to be Shezwan Mushroom Dosas. However, I had a LOT of technical difficulty with my dosa batter and had to scratch that idea so today I am presenting you with JUST the mushrooms lol. It actually ended up being just fine without the dosa- but not as fun to share or pretty to photograph I guess.
I made these and just finished half of them right after photographing them. The other half, my friend (a REAL mushroom lover) devoured while she came over to hang. These would be great thrown into a rice bowl, or maybe even add some more veggies in with this! I would definitely make these again and again! They’re sweet & spicy and super quick to whip up in just about 20 minutes time!
Ching’s Sauces can be found at Indian grocery stores!
Quick Schezwan Mushrooms
Yield 2 Servings
5 cloves garlic, minced
1 red bell pepper, chopped
1 bunch scallions, chopped
1 green chili, diced small
1 package 8oz. mushrooms, sliced portabella
3 tbsp Ching’s Schezwan Sauce
1/2 tbsp Ching’s Red Chili Sauce
1 tsp Ching’s schezwan rice masala
2 tbsp oil
- Heat oil in a large skillet over medium high heat.
- Add garlic & green chilis and stir. Add red bell peppers and stir until peppers have softened slightly.
- Add the mushrooms, stirring for about 5-8 minutes until mushrooms are cooked.
- Add the remaining sauces and seasonings, stir and add scallions.
- Serve hot!