Heat a vessel and add ginger-garlic paste.
Reduce the flame from high to medium at this point of time.
Once the ginger-garlic paste loses it`s raw uncooked smell and turns crisp, add the onions.
:- The flame may be increased now since Chinese dishes prefer stir frying their vegetables.
When the onions turn sand brown and slightly transparent, add in the mushrooms.
:- Mushrooms when heated, produce a lot of water. So keep the pan well-heated till all the water evaporates and the mushrooms shrink in size.
Put required amount of black pepper, soya sauce, vinegar and tomato paste. Stir well.
Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
Open the lid and then add the sliced capsicum.
Add required amount of salt.
:- Please keep in mind that soya sauce does contain salt in it.
Stir the masala on high flame for about 3 mins.
Turn the stove off, tranfer it to a bowl and garnish as per wish...:)
:- Do let me know your suggestions and comments. Thank you.
Note : (1) I haven`t tried substituting readymade tomato paste with home-made tomato puree. Hence, wouldn`t recommend home-made tomato puree. The former is more condensed, deep coloured and well-flavoured.
(2) The mushrooms may be fresh or tinned.
(3) Dear readers, please note that mushrooms could be of harm to certain people. My Grandfather and I for instance, are allergic to mushrooms. But I seriously! love them though