Dry chili Mushrooms

• 6 tbsp all-purpose flour
• 3 tbsp cornflour
• 1/4 tsp ground black pepper
• 250 grams white button mushrooms
• 1 medium onion, or 1 to 2 spring onion whites, reserve the greens for garnish
• 2 to 3 Chilis, slit in half
• 1 small bell pepper, chopped in squares (optional)
• 7 to 8 garlic cloves, finely chopped or diced
• 1 inch ginger, finely chopped, I used ground ginger
• 1 tbsp soy sauce
• 1/2 tbsp any vegetable oil
• 1/2 tsp corn flour
• 1 tsp water
• 1/2 tsp sugar

1. Rinse and wipe dry the mushrooms.
2. Trim the stalks down and then either cut in half or quarter depending on the size of the mushrooms.
3. For the batter add all the listed ingredients.
4. Mix well until all combined.
5. Heat a wok with the oil.
6. Next dip each mushroom piece into the batter.
7. Coat well.
8. Add the mushrooms to the hot oil and fry until they are golden brown and crispy.
9. You have to fry the mushrooms in batches.
10. As you go along cooking place the mushrooms on a plate lined with kitchen towels to drain off any excess oil.
11. In another wok or pan.
12. Add the ginger, onion, garlic and green Chili's.
13. Stir fry on a high heat till the onions start getting browned around the edges.
14. Then add the soy sauce, sugar, salt and pepper.
15. Stir fry for half a minutes.
16. Then add the fried batter coated mushrooms and stir over a low to medium heat.
17. Sprinkle 1 teaspoon of water and 1/2 teaspoon of corn flour on the mushrooms.
18. Saute for a minute or two and continue to stir.
19. Remove from the heat and serve immediately.

flour, cornflour, ground black pepper, white button, onion, bell pepper, garlic, ginger, soy sauce, vegetable oil, corn flour, water, sugar

Taken from cookpad.com/us/recipes/365611-dry-chili-mushrooms (may not work)