Stir Fry

Instant 5 minute indo chinese stirfry

Recipe by Priya Sriram of Edmonton, CA

The dish has a gourmet look when served in parties and is a lip smacking instant hit with kids and adults

Ingredients vegetarian 4 servings

    • 3 capsicum in all colors (adds color, but can be replaced by just any available capsicum) chopped in strips
    • 5 mushrooms chopped in strips
    • 1 onion chopped lengthwise
    • 2-3 Green chilli split in two
    • 1 inch ginger, chopped in strips
    • 1 garlic (optional)
    • 1 tbsp tomato sauce/ketch up 
    • 1 tbsp soya Sauce
    • 1 tbsp Lemon Juice
    • pepper according to Taste
    • Salt according to taste
    • 2tbsp Oil


    1. The whole recipe has to be cooked at high heat so please maintain high temperature, otherwise the vegetables will loose the crispness
    2. Heat the oil in wok or a pan or kadai
    3. As soon as the oil is hot add the garlic and fry till black, remove the garlic and discard it
    4. To the garlic flavored oil add the onions and fry followed by green chili and ginger
    5. In another 30 seconds add capsicum followed by the mushrooms in another 30 seconds
    6. Maintain the high temperature and keep stir frying
    7. Sprinkle little water if necessary and keep frying for another 4 minutes
    8. Add tomato sauce, soya sauce, salt, pepper and lemon juice and stir for 30 seconds
    9. Take it off the stove and serve it hot with rice noodles or roti
    10. The different colors of the capsicum are very appealing to the eyes and the dish has a gourmet look when served in parties


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