Hearty Mushroom And Soy Chunk Stir Fry Recipe

Indian cuisine · 267 calories

Hearty Mushroom and Soy Chunk Stir Fry recipe

About this recipe

Dive into the hearty and wholesome flavors of this Mushroom and Soy Chunk Stir-Fry, a perfect vegetarian dinner option that’s both nutritious and delicious. Packed with protein-rich soy chunks and fiber-filled mushrooms, this dish is ideal for those looking to maintain their energy levels and refuel after a long day. The addition of Indian spices like cumin, coriander, and chili powder ensures that every bite bursts with flavor. Coconut milk brings a creamy texture without any dairy, catering to dietary preferences and allergies seamlessly. Preparing this dish is straightforward, making it a great choice for anyone with intermediate cooking skills. Serve this stir-fry hot, garnished with fresh cilantro for a final touch. Whether you're enjoying it after a workout or as a comforting evening meal, this recipe hits all the right notes for taste and nutrition.

Ingredients

  • 80 g Soya Chunks
  • 180 g Button Mushroom
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • - Coriander Powder
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Soak soy chunks in warm water for 10 minutes, then squeeze out excess water.
  2. 2. Clean and slice mushrooms into bite-sized pieces and dice onions, tomatoes, and garlic.
  3. 3. Heat oil in a pan and sauté onions and garlic until golden and aromatic.
  4. 4. Add tomatoes and cook until softened, forming a thick base.
  5. 5. Mix in red chili, coriander, and cumin powders, stirring for 1 minute to release flavors.
  6. 6. Add mushrooms and soy chunks, stirring well to coat with the spice mixture.
  7. 7. Pour in coconut milk and water, bringing the mixture to a gentle simmer.
  8. 8. Sprinkle rice flour evenly while stirring to thicken the sauce slightly.
  9. 9. Cook for 8-10 minutes until the soy chunks absorb flavors and mushrooms are tender.
  10. 10. Adjust salt and garnish with fresh cilantro before serving.