Blackpepper King Mushrooms Stir-Fry (Meat-Free) | BIG Bites MY

Blackpepper King Mushrooms Stir-Fry (Meat-Free)

I love the meaty and springy taste of the King Mushrooms. I don't miss meat when I'm having this for my meal.

And if you are a carnivore, you can add some pork slices and it becomes a quick and easy one pot dish!

With preparation and cook time of under 20 minutes, this is really SO EASY LAH! The recipe shown here feeds one, just double up accordingly if you are cooking for more.

Simply satisfying with a bowl of hot rice!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 10 minutes

Cooking time: 10 minutes

Serving: 1 (increase portions accordingly if you are cooking for more)

Ingredients:

• 2 King Mushrooms
• 1/4 red capsicum (small size)
• 10g butter
• 1/2 onion
• 3 tablespoons (45ml) water
• 1 tablespoon blackpepper sauce (I used Lee Kum Kee)
• 25g green peas
• 1 teaspoon corn flour (Refer to NOTE below)

Method:

1. Deseed and slice 1/4 of a red capsicum
2. Peel and slice half an onion
3. Rinse King Mushrooms and slice them
4. Melt butter over MEDIUM LOW heat
5. Add half of the onions and saute till fragrant
6. Add blackpepper sauce and saute until aromatic
7. Add King Mushrooms and stir-fry for a few minutes until soften
8. Add 3 tablespoons of water and simmer over LOW heat for a while
9. Add green peas and simmer for 1-2 minutes
10. Add red capsicum and the remaining onions
11. Stir to combine and cook for 1 more minute
12. If the gravy is too thin for you, add 1 tablespoon of water to corn flour to make a cornstarch slurry. Add in bit by bit to get the thickness you like. I have skipped this step since my gravy was at a consistency I like.
13. Taste and flavor to your liking. If you prefer it saltier, you may add soy sauce to your liking.
14. Ready to be served

Notes:

• I usually find sauces to be quite balanced in terms of flavors, so I seldom add on more seasonings. But I do taste and adjust to my liking each time I cook. Therefore soy sauce to make it saltier is optional if you feel that your dish needs it.
• I add in water in batches and you should use your own judgement on how much water to add. It sometimes depends on the ingredients you used that particular day, so occasionally you may need more water, and another day you don't need as much water. It's easier to add water in batches and add more when it evaporates as the dish is simmering away. 
• I have skipped the corn flour step as my gravy thicken nicely, so I don't require to add in the cornstarch slurry. If your gravy is too thin, add 1 tablespoon of water to the corn flour to make a cornstarch slurry and add in bit by bit towards the end of cooking until you get the consistency you like.