Chilly-fry Chicken Sausages with Mushrooms

My repertoire of being a short-cut cook combined with my undying love for Chinese food, led to the invention of this recipe. Mushrooms cooked in spices time and again was getting a bit banal. So I decided to add a bit of Chinese spin to it. Cooked in a jiffy without compromising on the flavour, this one’s sure to win you over.

Chilly sausage
Serves –
3
Preparation time – 10 minutes
Cooking  time – 10 minutes

Ingredients:
Chicken sausages – 200 gms
Mushrooms – 250 gms
Spring onions – half a bunch, finely chopped
Garlic – 2 tbsps finely chopped
Ginger – 1 tbsp finely chopped
Chillies – 2 (if less spicy) finely chopped
Soy sauce – 2 tbsp
Oyster sauce – 1 tbsp (optional)
Fish sauce – 1 tbsp (optional)
Aginomoto – 1 tsp (optional)
Oil for frying
Salt – as per taste (be careful with the salt as the sauces have enough salt in them)

Method:
1. Heat oil in a pan and fry the cut sausages. Remove from the oil and keep aside.
2. In the same oil add ginger, garlic and chillies and fry till they release their fragrance.
3. Add mushrooms and stir fry but don’t overcook them.
4. Then add the sausages to this mixture.
5. Then add the sauses, salt, aginomoto and stir.
6. Lastly add the spring onions and stir. Adding spring onions at the end prevent them from getting overcooked retains their colour.
7. Cook on medium flame for 1-2 minutes.

P.S.: You can replace chicken sausages with pork or lamb.
A great companion for veg/egg/chicken fried rice. Can also be savored as Starters.

 

NonVeg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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