The recipe itself is very simple, yet some tips, suggestion for a spicy chilli mushroom dry. firstly, i highly recommend using fresh and tender mushrooms for this recipe. it has to be moist and juicy even after deep frying. secondly, i have not added ajino moto which adds extra flavour and artificial taste to most indo chinese recipes. if you prefer then you are more than welcome to add it. lastly, this recipe is prepared as dry variant, but you can also prepare the same gravy variant. basically, you can double the quantity of corn starch with chilli sauce for more gravy version. it should taste ideal when served with fried rice or veg noodles.š
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