Mushroom Schezwan

Last Wednesday, along with the entire nation, I too was glued to the TV watching electrifying Indo - Pak Cricket Semifinal. What a match it was that went on till the last over! And Hurray! We Won! Pakistan Players too played hard till the end. As a celebration, I had to prepare something quick yet special. So, here, is this preparation called Mushroom Schewan, which I thought would add to the heat of the already charged atmosphere post a Thrilling Victory of India. Hope all of you enjoyed the match as much as me and my family did. And my best wishes to the Indian Team for the grand finale. So common everyone and join me, to cheer the Indian Team :-)
                                               
Ingredients:
1 packet of Button mushroom, washed & cut into half
2 Onions, chopped in square
1/2 Yellow bell peppers
1/2 Green bell pepper
7-8 Garlic pods, chopped finely
1 1/2 tbsp Cornflour
4 tsp Ching's Schezwan sauce
1 tbsp Oil
1 cup Water


Method:
Heat oil in a wok. Cut bell peppers into cubes. Add chopped garlic, fry for a minute then add bell peppers. Stir fry for 2 minutes and add onions, when the onions turn transparent add  mushrooms and fry on high flame.  Fry the mushrooms while stirring continuously, until all the liquid in it leaves evaporates. Add 1 1/2 tbsp Ching's secret schezwan sauce and mix well with the vegetables. Add 1 cup water and check salt and adjust according to your taste and let it boil. To thicken the gravy add 1 tbsp cornflour with little water and dilute well. Add this cornflour liquid to the gravy. Stir well for a minute. Remove from heat and transfer to a serving bowl. Serve with hakka noodles.