An Indian Chinese dish that's great with sticky white rice.
Heat oil in a pan and wait till it becomes very hot; till smoke rises. Mix the corn flour with twice the amount of water and keep aside.
Put in the ginger, garlic and onions and sauté till they brown.
Add the mushrooms and pepper and sauté for 3-4 minutes. Make sure the fire is on high and you keep sautéing else the water from the mushrooms will start to flow out making it very watery.
Add in the capsicum and corn flour mix and sauté for a minute till the corn flour thickens.
Switch off and serve hot with sticky rice.
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