Photo by Pooja Hanabaratti
Lightly steam the mushrooms. Dry sauté the onions, spring onions and garlic until translucent. Add ginger and all the bell peppers. Sauté for 2 minutes. Add mushrooms and soy sauce, stir-fry for 2 minutes. Add oregano, salt and paprika. Add corn flour paste and water/stock. Cook for 2 minutes. Serve hot, garnished with parsley.