If there is one cuisine (apart from an eclectic mix of many other) I had to eat all my life, I would probably choose Indo-Chinese. Why? The spices are mild, every dish is invariably with more vegetables, made with tangy-sweet sauces, and most of the dishes have a vibrant freshness to them (Green onions, bell peppers). So yes, why not? However, now a days…it has become my routine to prepare something Chinese at the end of the week, as an excuse to use-up all the left over veggies.

Ingredients

• 1 bag mushrooms, sliced
• 2-3 bell peppers, sliced
• 1 onion, sliced
• 2 inches ginger, grated
• 3 green chilies, slit lengthwise
• salt to taste
• 1 pinch turmeric powder
• 1/2 tsp chili powder
• 1 tsp pepper powder
• oil few spoons
• green onions to garnish

Method

In a wide wok, heat oil and add chilies and onions to it. Stir-fry over high and then add ginger, salt, turmeric, chili and pepper powder.

Then, add mushrooms and fry over high heat until they wilt and reduce. Once its done without much moisture, add bell-peppers too. Fry over high heat for few more minutes and remove from heat.

Garnish with green onions. Serve warm to go with Fried Rice and Noodles.