This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”
INGREDIENTS

For the Salt chilli mix

1 tablespoon of salt
1 teaspoon of sugar
1 teaspoon of white pepper
1 tablespoon of chilli flakes
(Mix ingredients together in a bowl)
1 yellow pepper (sliced)
1 red pepper (sliced)
1/2 red chilli (sliced)
1 clove of garlic (grated)
1 carrot (peeled and cut into strips)
2 onions (sliced)
1 bunch of bok choi (rinsed & cut into quarters)
2 handfuls of bean sprouts
6 Shitake 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 chilli powder
1 teaspoon of salt
1 teaspoon of white pepper
(Combine together the breadcrumbs, chilli 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

METHOD

Firstly bring a medium sized frying pan to a medium heat.
Then bring a wok to a high heat.
Add  the oil and the carrots and stir-fry for a few minutes, then add the water add the peppers and onion.
Whilst the veg is cooking get 3 large bowls –  one for the flour mix, one for the beaten egg mix and the other for the breadcrumbs mix.
Dip the mushrooms into the flour, then mix the egg and coat with the breadcrumbs.
With a slotted spoon gently drop the mushrooms into the pan three at a time until all are added.
Once cooked drain onto absorbed kitchen paper and season with the salt chilli mix.
Add the remaining vegetables to the stir fry mix and cook for a further three minutes.
Add soy sauce, salt, pepper and sugar.
Place the stir fry mix in the centre of a large bowl or plate, add mushrooms on top and enjoy!

For more of Pauls recipes and foodie tips, visit his Facebook page:

https://www.facebook.com/Paulwattersfood/ or email: Paulwatters35@gmail.com

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