Recipe By Chef Paul Watters – Belfast Ireland

For the Salt chili mix

1 tablespoon of salt

1teaspoon of sugar 

1 teaspoon of white pepper 

1 tablespoon of chili flakes 

(Mix ingredients together in a bowl)

1 yellow pepper (sliced)

1 red pepper (sliced)

1/2 red chili (sliced)

1 clove of garlic (grated)

1 carrot (peeled and cut into strips)

2 onion (sliced)

1 bunch of bok choi (rinsed &cut into quarters)

2 handful of bean sprouts 

6 Shiitake mushrooms (sliced)

10 chestnut mushrooms 

The Mushroom mix

1 cup of self raising flour 

1 tablespoon of cornflour 

2 eggs beaten 

2 cups of breadcrumbs 

1 tablespoon of chili powder 

1 teaspoon of salt 

1 teaspoon of white pepper 

(Combine together the breadcrumbs, chili powder salt and pepper)

4 cups of vegetable oil (deep fry)

2 tablespoons of rapeseed oil 

1 tablespoon of water 

1 tablespoon of light soy sauce 

Salt and pepper 

1 teaspoon of sugar 

This delicious Salt Chili Mushrooms Recipe is bound to impress your vegetarian dinner guests.

First off bring a medium sized frying pan to a medium heat.Then bring a wok to a high heat.Add  the oil add the carrots and stir-fry for a few minutes add the water add the peppers and onion.

Whilst the veg is cooking.Get 3 Large bowl’s one for the flour mix one for the beaten egg mix and the other for the breadcrumbs mix.

Dip the mushrooms into the flour mix then the egg mix and coat with the breadcrumbs mix.with a Slotted spoon gently drop the mushrooms three at a time until all are added once cooked drain onto absorbed kitchen paper And season with the Salt chili mix.

Go back to the stir fry mix add the remaining vegetables and cook for a further three minutes add soy sauce salt and pepper and sugar.

You Will then be ready to serve place Stir fry mix in the center of a large bowl or plate add mushrooms on top and around the Stir fry mix and for a extra kick add a little more of the seasoning mix. Enjoy this unique and delicious Salt Chili Mushrooms Recipe created by talented Chef Paul Watters