Chilli Mushroom Recipe With Refined Sunflower Oil
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 250g fresh mushrooms, sliced
- 2 tablespoons refined sunflower oil
- 1 onion, finely chopped
- 2-3 green chillies, sliced
- 1 capsicum, sliced
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon chilli sauce
- 1 tablespoon tomato ketchup
- Salt to taste
- Freshly ground black pepper
- Spring onions for garnish
- Heat refined sunflower oil in a pan over medium heat.
- Add chopped onions and saute until translucent.
- Add minced garlic, grated ginger, and sliced green chillies. Saute for another minute.
- Toss in the sliced mushrooms and capsicum. Cook until they are tender.
- In a small bowl, mix soy sauce, chilli sauce, and tomato ketchup.
- Pour the sauce mixture over the mushrooms and capsicum. Stir well to coat.
- Season with salt and freshly ground black pepper according to your taste.
- Cook for another 2-3 minutes until the sauce thickens slightly.
- Garnish with chopped spring onions.
- Serve hot with steamed rice or noodles for a complete meal.
By using Doctors’ Choice refined sunflower oil for cooking this chilli mushroom recipe, you are not only enhancing the flavours but also making a conscious choice towards better heart health.
So, the next time you’re craving a spicy and savoury dish, reach for the sunflower oil and whip up this delicious recipe.
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