Recipe Collection
Veg
On
Servings
2
Hours
20.00
Ingredients
- 1½ cup Carrot & Green Beans (large chunks)
- 3 tsp Oyster Sauce (veg/ regular)
- 1 tbsp Dark Soya Sauce
- ½ tbsp White Vinegar
- ¼ cup Vegetable Stock
- Sugar to taste
- Salt to taste
- 1 tsp White Pepper Powder
- ¼ tsp Star Anise Powder
- ¼ tsp Fennel Powder
For the stir-fry:
- 1 tbsp Vegetable Oil
- 2 tsp Garlic Paste
- 150 grams Tofu or Paneer
- ½ cup Button Mushrooms
- 1 large Onion, large (chopped)
- 1 cup Three Colour Peppers ( red, yellow, green bell pepper - cubed)
- 1 tsp Cornflour
Preparations
- Marinate all the above ingredients (except the stir-fry ingredients) for 10 mins
- Set the USHA Electric Pressure Cooker to 5 minutes
- Add the marinated ingredients and pressure cook
- Once the knob reaches Keep Warm position, remove the contents and keep aside
- Heat oil in the EPC and add the garlic paste, onion, peppers, and mushrooms
- Sauté until the vegetables get a nice golden colour
- Add the tofu or paneer, cooked carrot & beans, mix to the sautéed veggies
- Add the vegetable stock and stir in the cornflour to make a thick sauce
- Garnish with fresh coriander and serve with steamed rice
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Cooking Tip
Soak the mushrooms in warm water for 15 minutes to make marination easy.
Recipe Short Description
Though a mouthful of a title it is easy to cook and delicious to indulge in.
Recipe Our Collection
Recipe Name
Mushroom & Peppers In Oyster Sauce
Recipe Difficulty
Low
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