Dry Chilli Mushroom Stir-Fry
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Button mushrooms stir-fried with onion, capsicum and chilli-garlic sauce until glossy and dry — a lighter Indo-Chinese starter.
Dry chilli mushroom is the starter you see on Indo-Chinese menus. Mushrooms are cooked until their water evaporates, then tossed with onion, capsicum, garlic and a sharp soy and chilli sauce.
Ingredients
How to Make It
Sauté mushrooms until water evaporates.
Add veg and sauces; toss high heat.
Serve dry and hot.
Nutrition per serving
* Approximate values per serving
Health Benefits
Low-calorie mushroom volume. Cook off moisture so sauce clings without greasy oil.
Mushrooms give a savoury, almost meaty taste that carries a short list of sauces. Cooking them dry first stops the dish going watery.
Pro Tips
- →Don’t cover mushrooms.
- →High heat finish.
- →Serve immediately.
- →Cook the mushrooms in a wide pan without crowding until all the water is gone.
- →Add the sauces only after the vegetables are in, and toss for a minute on high heat.
- →Salt carefully. Soy sauce already adds salt.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Cornflour light coat.
- 2Schezwan.
- 3Add a spoon of cornflour slurry for a gravy version to eat with fried rice.
Frequently Asked Questions
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